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Potato Chips with Blue Cheese Dip

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.

Ingredients

  • 1/3 cup (1 1/2 ounces) finely crumbled blue cheese
  • 1/3 cup fat-free sour cream
  • 2 tablespoons light mayonnaise
  • 2 tablespoons skim milk
  • 1/4 teaspoon Worcestershire sauce
  • 1 pound russet potato, thinly sliced (about 1 large), divided
  • Cooking spray
  • 1/2 teaspoon salt, divided

Nutrition Information

  • calories 117
  • caloriesfromfat 29 %
  • fat 3.7 g
  • satfat 1.6 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 4.2 g
  • carbohydrate 16.8 g
  • fiber 1 g
  • cholesterol 9 mg
  • iron 0.7 mg
  • sodium 352 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 400°. Place baking sheet in oven.

  2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.

  3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.