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Baked Potato Crisps

Baked Potato Crisps

Sliced red potatoes from Idaho tossed with sweet potato strips yield a dish that’s as pretty as it is great tasting. It’s also kid-pleasing!

Yield:
4 Servings

Serving Size:
¾ cup

Calories:
160 cal

Ingredients

  • Vegetable oil cooking spray
  • 1 large sweet potato (about ½ pound), peeled
  • 2 to 3 red potatoes (about ½ pound), scrubbed with peel on
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat oven to 400°F.
  2. Spray a large baking sheet with cooking spray.
  3. Slice the potatoes very thinly (use a food processor if you have one).
  4. Place the potatoes in a bowl; add the oil, salt and pepper. Toss to coat.
  5. Transfer the potatoes to a baking sheet. Spread them out in a single layer.
  6. Bake for 10 minutes; turn the potatoes over. Bake for an additional 5 to 10 minutes, or until the potatoes are slightly crisp and golden brown.
Notes

Nutrition Nugget: Scrub the sweet potatoes and slice with the skin on. It’s edible and adds fiber.

Substitution: Substitute an equal weight of an Idaho or a Russet potato for the red ones; scrub well and follow the recipe.

Nutrition Information

Per Serving: Calories: 160; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 590mg; Total Carbohydrate: 23g; Dietary Fiber: 2g; Protein: 2g.

Author: Eat Right

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