| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers | 60 | Servings | |
INGREDIENTS
| 2 | lg | Unpeeled baking potatoes, (1-1/4 pounds) |
| 1 | tb | Vegetable oil |
| 1 | ts | Chili powder |
| 1 | ts | Cumin |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| Vegetable cooking spray |
INSTRUCTIONS
Cut potatoes in half crosswise. Position a thin slicing disc in food processor bowl. Place 1 potato half, cut side down, in food chute; slice, applying medium pressure with food pusher. Remove potato slices from processor bowl. Pat potato slices dry with a paper towel. Repeat procedure with remaining potato halves. Combine oil and next 5 ingredients in a large zip-top heavy-duty plastic bag. Place potato slices in bag; seal bag, and shake well to coat. Place potato slices in a single layer on baking sheets coated with cooking spray. Bake at 450 degrees for 12 minutes or until potatoes are crisp. Turn potatoes over, and bake an additional 10 minutes or until crisp. Yield: 60 chips (serving size: 15 chips). Per serving: 5 Calories; 0g Fat (41% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 10mg Sodium Recipe by: Cooking Light, May 1994, page 98 Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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