FARM-FRESH BAKED POTATO CHIPS

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Farm-Fresh Baked Potato Chips image

This is for the calorie-conscious snacker! You'll love the salt and crunch without all the fat! Use a mandoline or the long skinny blade on your box or flat grater (by hand) to get the slices real t-h-i-n! The original recipe comes from Karen Solomon's *Jam It, Pickle It, Cure It* c2009--excellent back-to-basics cookbook!

Provided by Debber

Categories     Low Protein

Time 50m

Yield 1 medium serving bowl, 1 serving(s)

Number Of Ingredients 2

1 lb potato
salt

Steps:

  • Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
  • Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional.
  • Arrange slices in a single layer without touching if possible.
  • Bake 40 minutes (thoroughly dry).
  • Sprinkle with salt (I use popcorn salt--it's thinner and sticks better).
  • Transfer to wire rack; cool completely (or eat warm).
  • Store in airtight or plastic container.
  • VARIATION: try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness).

Nutrition Facts : Calories 349.6, Fat 0.4, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 79.3, Fiber 10, Sugar 3.5, Protein 9.2

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