Name: Herbed Potato Chips
Yield: 6 servings
Ingredients: 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

Herbed Potato Chips

What’s a game-day party without munchies? These chips are totally customizable — just choose your ideal combination of the suggested seasonings. These crunchy little treats will disappear quickly, so be sure to bake a bunch.

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Ingredients

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

Directions

Yield:
6 servings

Serving size:
10 chips with about 3 tablespoons 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.

Calories: 106 calories, 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.