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Baked Potato Crisps

side dishes, potatoes

2 tablespoons olive oil; divided
--or olive oil cooking spray
2 baking potatoes
--1/2 to 3/4 pound each
--unpeeled and scrubbed
salt; to taste
freshly ground black pepper; to taste
1 teaspoon chopped fresh chives; optional
1 teaspoon chopped fresh parsley; optional

1. Preheat oven to 400F. Oil two nonstick baking sheets with olive oil.

2. Cut the potatoes into slices 1/8 inch thick. Place the potatoes in a bowl and toss with 1 tablespoon olive oil to coat evenly, or coat with cooking spray. Season with salt and pepper.

3. Place slices on prepared baking sheets. Bake 20 to 25 minutes, until crisp and browned.

4. Transfer to a serving dish and toss with chives and parsley if desired. Taste and adjust the seasoning. Serve immediately.

Per serving About 97 cal, 2 g pro, 15 g car, 4 g fat, 31% cal from fat, 0 mg chol, 5 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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