HOMEMADE BARBECUE POTATO CHIPS
Crispy with a spicy kick, these thin chips from Taste Of Home's Test Kitchen are a great partner to sandwiches, burgers, soups and more. Or snack on them with your favorite beverage. Each serving is 3/4 cup. Diabetic Exchanges: 1 starch, and 1 fat. I found this recipe in Cooking For 2 magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Low Protein
Time 25m
Yield 4 1/2 cups, 5 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes.
- Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2-inches of oil to 375. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 9.7, Carbohydrate 13.6, Fiber 1.9, Sugar 0.9, Protein 1.6
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