Stuffed Monster Heads
Healthy Potato Chips
This is one of my favorite low fat recipes to make for parties. Better than low fat commercial potato chips which either taste like cardboard, or have questionable ingredients, these potato chips are crispy and flavorful. I like adding spices to the chips for extra flavor, but they are great with just salt on them. Try dry powdered ranch salad dressing, onion powder, garlic powder, chili powder, five spice powder, crumbled Italian spices, or curry powder for a wide variety of flavors. I like to make this recipe with regular potatoes, purple potatoes, sweet potatoes (either yellow or orange fleshed varieties), and Yukon gold potatoes. They are beautiful mixed in a bowl for a wide variety of colors and flavors. This recipe does take a while to do and unless you have stacking wire racks for your oven, you only can make about 2 cups at a time. They are very easy to make though, and they store well in an airtight container for about a week.
1/2 pound potatoes
assorted spices (optional)
With a mandolin or other slicer, slice the potatoes into wafer thin slices. Boil the slices in a large pot of salted boiling water for about 1 minute, or until the slices are translucent. Drain on papertowels. Heavily coat two baking racks with cooking spray and place on top of roasting pans or deep baking sheets (Do not bake flat as air needs to circulate on both sides of the potatoes for them to crisp correctly). Arrange the sliced potatoes in a single layer on the racks. Sprinkle with salt and desired spices. Bake at 200 degrees until the potatoes are crisp, about 2-2 1/4 hours. Serve hot or at room temperature.
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