YIELD Makes 6 servings
Sure to add appeal to a crowd of any age, these tasty snacks are high in vitamin A–-a nutrient that helps promote proper bone growth and teeth development.
|Nonstick olive oil cooking spray|
|2||medium red potatoes (about 1/2 pound), unpeeled|
|1||tablespoon olive oil|
|2||tablespoons minced fresh dill, thyme or rosemary or 2 teaspoons dried dill weed, thyme or rosemary|
|1/4||teaspoon garlic salt|
|1/8||teaspoon black pepper|
|1‑1/4||cups fat-free sour cream|
- Preheat oven to 450°F. Spray large baking sheets with cooking spray; set aside.
- Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on prepared baking sheets; coat potatoes with cooking spray.
- Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5 to 10 minutes or until potatoes are golden brown. Cool on baking sheets.
- Serve with sour cream.
|Serving Size:||10 chips with about 3 tablespoons sour cream|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||21 %|
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