INGREDIENTS
Nonstick olive oil cooking spray
2
medium red potatoes (about 1/2 pound), unpeeled
1
tablespoon olive oil
2
tablespoons minced fresh dill, thyme or rosemary
or 2 teaspoons dried dill weed, thyme or rosemary
1/4
teaspoon garlic salt
1/8
teaspoon black pepper
1‑1/4
cups fat-free sour cream
PREPARATION:
- Preheat oven to 450°F. Spray large baking sheets with cooking spray; set aside.
- Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on prepared baking sheets; coat potatoes with cooking spray.
- Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5 to 10 minutes or until potatoes are golden brown. Cool on baking sheets.
- Serve with sour cream.
This recipe appears in:
Snacks
NUTRITIONAL INFORMATION:
Serving Size:
10 chips with about 3 tablespoons sour cream
Fiber
1 g
Carbohydrate
16 g
Cholesterol
8 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
21 %
Calories
106
Protein
4 g
Sodium
84 mg
DIETARY EXCHANGE:
Fat
1/2
Starch
1
