Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 3

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.

David Bonom
Recipe by Cooking Light April 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Place baking sheet in oven.

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

  • 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.

Nutrition Facts

117 calories; calories from fat 29%; fat 3.7g; saturated fat 1.6g; mono fat 0.6g; poly fat 0.1g; protein 4.2g; carbohydrates 16.8g; fiber 1g; cholesterol 9mg; iron 0.7mg; sodium 352mg; calcium 80mg.
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