- 2 tablespoons minced fresh dill, thyme, or rosemary leaves or 2 teaspoons dried dill weed, thyme, or rosemary
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 2 unpeeled medium red potatoes (about 1/2 pound)
- 1 tablespoon olive oil
- 1 1/4 cups fat-free sour cream
Preheat oven to 450°F. Spray baking sheets with nonstick cooking spray. Combine dill, garlic salt, and pepper in small bowl; 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; spray potatoes with cooking spray.
Bake 10 minutes; turn slices over. Brush with oil; sprinkle evenly with seasoning mixture.
Bake 5 to 10 minutes or until golden brown. Cool on baking sheets. Serve with sour cream.
Yield: 6 servings. Serving size: 10 chips with about 3 tablespoons sour cream.
Nutrition Facts Per Serving:
Calories: 106, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 84 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat.
Copyright Diabetic Cooking.