SKINNY GARLIC POTATO CHIPS
0 grams of fat • 73% less sodium than the original recipe. Zero grams of fat, crispy texture, yummy taste, and just 25 minutes start to finish make homemade potato chips a no-brainer. Serve them with Almond-Crusted Fish or solo as a snack.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Line a large baking sheet with foil. Coat the foil with nonstick cooking spray. Arrange potato slices in a single layer on baking sheet. Coat potato slices with nonstick cooking spray. Sprinkle with garlic salt.
- Bake for 15 to 20 minutes or until the potatoes are browned and crisp. (If any slices brown more quickly than others, remove them from baking sheet and keep warm.) If desired, garnish with snipped fresh chives.
Nutrition Facts : Calories 45, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 7 or 8 chips, Sodium 65 mg, Sugar 0 g, TransFat 0 g
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Robert playzz
[email protected]I highly recommend this recipe for anyone who loves potato chips.
Daisy Praul
[email protected]These chips are a great way to get your kids to eat more vegetables.
Yeguna Gurmu
[email protected]I love the flavor of the garlic and herbs in these chips.
Lindsey Makasoff
[email protected]These chips are a great snack for parties or potlucks.
patrice beathea
[email protected]I've tried other recipes for baked potato chips, but these are by far the best.
Sudhir Adhikari
[email protected]These chips are so easy to make, and they're a great way to use up leftover potatoes.
Joy Casares
[email protected]I love that these chips are made with simple, wholesome ingredients.
Free Bird
[email protected]These chips are a great healthy alternative to regular potato chips.
Md Anik
[email protected]I was skeptical that these chips would be as good as regular potato chips, but I was wrong! They're just as crispy and addictive.
Nnaji Chimuanya
[email protected]These chips are the perfect combination of crispy and flavorful. I love that they're baked, not fried.
Abeeha Rizwan
[email protected]I've made these chips several times now, and they're always a crowd-pleaser.
Jackson Karanja
[email protected]These chips were a hit at my last party! Everyone loved them.