Salty but not bad potato chips
Sunday, August 25, 2013
Yield: 6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
1/3 cup (1 1/2 ounces) finely crumbled blue cheese
1/3 cup fat-free sour cream
2 tablespoons light mayonnaise
2 tablespoons skim milk
1/4 teaspoon Worcestershire sauce
1 pound russet potato, thinly sliced (about 1 large), divided
1/2 teaspoon salt, divided
1. Preheat oven to 400°. Place baking sheet in oven.
2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.
David Bonom, Cooking Light
This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.
Amount per serving
Calories from fat: 29%
Saturated fat: 1.6g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g