Herbed Potato Chips
|Nonstick olive oil cooking spray||1 Tablespoon|
|Red potatoes||1⁄2 Pound, unpeeled (2 Medium Pieces)|
|Olive oil||1 Tablespoon|
|Minced dill/Thyme/rosemary/2 teaspoons dried dillweed/thyme/rosemary||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Fat free sour cream||1 1⁄4 Cup (20 tbs)|
1. Preheat oven to 450°F. Spray large baking sheets with cooking spray; set aside.
2. 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; coat potatoes with cooking spray.
3. Bake 10 minutes; turn slices over. Brush with oil. Combine dill, garlic salt and pepper in small bowl; sprinkle evenly onto potato slices. Continue baking 5 to 10 minutes or until potatoes are golden brown. Cool on baking sheets.