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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Taken from the Ottawa Citizen on March 14, 2007. Because they are oven baked and not fried, they are a great healthy snack. I made these tonight. Very good but a few tips. Make sure you cut to 1/4 inch; I cut mine thinner and about 1/2 burned. Cook them in the middle of your oven; I had my rack too low and that's probably another reason they burned. Ingredients:
1 1/2 lbs potatoes, unpeeled |
2 tablespoons olive oil |
2 tablespoons tex-mex seasoning (pre-bought or home made) |
1/2 cup fat free sour cream |
1/2 cup salsa |
1/4 cup green onion, chopped |
Directions:
1. Preheat oven to 450°F.
2. Line 2 baking sheets with parchment paper.
3. Cut potatoes into 1/4 inch thick rounds.
4. Either place slices in a heavy plastic bag with oil and Tex-Mex spice; close bag and shake well to coat potato slices. Or, mix potato slices in a large bowl with oil and spice.
5. Spread potato slices on the lined baking sheet.
6. Bake 30 minutes or until slices are crisp-edged and browned.
7. Turn baking sheet around if some of the coins begin to burn before others have browned.
8. Serve immediately with sour cream, salsa and green onion.
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