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Sour Cream and Onion Potato Chips

Oxmoor House
Hands-on time 34 mins
Total time 34 mins
Yield

Serves 6 (serving size: about 10 chips)

By making your own potato chips, you can greatly reduce the amount of calories, fat content and sodium. Use Russet or Idaho baking potatoes for these chips.

Ingredients

  • 1 large baking potato, unpeeled, cut into 1/8-inch-thick slices
  • Cooking spray
  • 1 1/2 teaspoons dry ranch dressing mix

Nutrition Information

  • calories 52
  • fat 0.2 g
  • satfat 0 g
  • monofat 0.1 g
  • polyfat 0 g
  • protein 1.3 g
  • carbohydrate 11.6 g
  • fiber 0.8 g
  • cholesterol 0 mg
  • iron 0.5 mg
  • sodium 71 mg
  • calcium 8 mg

How to Make It

  1. Arrange one-third of potato slices on a large microwave-safe plate. Coat tops of potato with cooking spray, and spinkle with one-third of dressing mix.

  2. Microwave, uncovered at HIGH 4 minutes. Turn potato slices over. Microwave at HIGH 3 to 4 minutes or until dried, crisp, and beginning to brown.

  3. Remove from plate; cool completely on wire racks. Repeat procedure with remaining potato slices and dressing mix.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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