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Ingredients
Directions
- Slice 1 unpeeled baking potato crosswise, into very thin slices (36-40). In medium bowl, toss potato slices with 2 Tbsp. bottled fat-free Italian dressing till proportionately coated.
- Arrange slices in single layer on cookie sheet. Bake about 20 min or possibly till lightly browned on both sides, turning once after 10 min. Remove slices as they brown.
- Makes 4 servings: 60 calories per serving, 9 gram fat, 0 mg. cholesterol.
- Substitute six 6 inch corn tortillas, each cut into 6 wedges for potato. Toss with dressing and bake 5-10 min till lightly browned, turning once. Remove wedges as they brown.
- Makes 4 servings: 100 calories per serving, 2 gr fat, 0 mg cholesterol.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 189g | |
| Calories 209 | |
| Calories from Fat 75 | 36% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 496mg | 21% |
| Potassium 687mg | 20% |
| Total Carbs 30.97g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.69g | 2% |
| Protein 3.34g | 5% |
