Zero grams of fat, crispy texture, yummy taste, and just 25 minutes start to finish make homemade potato chips a no-brainer. Serve them with Almond-Crusted Fish or solo as a snack.
Here's the skinny:
2 tablespoons cooking oil for frying >
nonstick cooking spray
1/2 teaspoon garlic salt >
1/8 teaspoon garlic salt
Nutritional Highlights
170 (before)
45 (after)
14 g (before)
0 g (after)
1 g (before)
0 g (after)
240 mg (before)
65 mg (after)
Nonstick cooking spray
1 medium white- and/or yellow-flesh potato or sweet potato (6 to 8 ounces), cut lengthwise into 1/8-inch-thick slices
1/8 teaspoon garlic salt
Snipped fresh chives (optional)
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1 Preheat oven to 450°F. Line a large baking sheet with foil. Coat the foil with nonstick cooking spray. Arrange potato slices in a single layer on baking sheet. Coat potato slices with nonstick cooking spray. Sprinkle with garlic salt.
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2 Bake for 15 to 20 minutes or until the potatoes are browned and crisp. (If any slices brown more quickly than others, remove them from baking sheet and keep warm.) If desired, garnish with snipped fresh chives.
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Nutritional Information
7 to 8 chips:
Calories 45 (Calories from Fat 0); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 11g (Dietary Fiber 1g); Protein 1g
% Daily Value
Vitamin C 20; Calcium 2; Iron 4
Exchanges
1 Starch
Carbohydrate Choices
1
