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Add a photoServings: 4
Ingredients
- 1 x Russet Potatoes 6 ounce
- 2 tsp Fresh Chives snipped
- 1/8 tsp Garlic Pwdr
- 1/8 tsp Salt
Directions
- Heat conventional oven to 425 deg F. Spray 15 1/2 x 10 1/2" jelly roll pan with nonstick vegetable cooking spray. Set aside. Using thin slicing blade of food processor or possibly very sharp knife, cut potato into 1/8" slices.
- Place slices in bowl of ice water to prevent darkening. Let stand for 15 minutes. Remove potato slices from water and blot dry with paper towels.
- Arrange slices in single layer on prepared pan. In small bowl, combine chives, garlic pwdr and salt. Sprinkle proportionately over potato slices. Bake for 15 - 20 minutes, or possibly till crisps are brown, rearranging twice during baking and removing as they brown. Place browned crisps on cooling rack.
- Cold completely.
- Makes 4 servings, about 6 crisps each
- Fat -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 43 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 226mg | 6% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.37g | 0% |
| Protein 1.17g | 2% |
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