Oven Crisps with Ranch Dip

Here's how to get your chip fix for very few calories.

Makes 6 servings

INGREDIENTS:

• 1 lb. Washington Russet potatoes
• 4 teaspoons olive oil
• 1/3 cup light sour cream
• 3 tablespoons low-fat buttermilk
• 1 teaspoon distilled white vinegar
• ¼ teaspoon garlic powder
• ½ teaspoon salt, divided

DIRECTIONS

1. Preheat oven to 400°.  Place two baking sheets (or one large sheet) in the oven to preheat.
2. Scrub potatoes with vegetable brush under cold running water.  With mandoline slicer or food processor slicing blade, thinly slice potatoes.  Pat potato slices dry with paper towels.  In large bowl toss potato slices gently with the olive oil.
3. Remove hot baking sheets from the oven, coat with cooking spray.  Arrange half the potato slices in a single layer on baking sheets.  Bake 9 minutes.  Turn potato slices and bake until golden, about 5 minutes longer.  Repeat with remaining potatoes if necessary.  Sprinkle with ¼ teaspoon salt.
4. While potatoes are baking, in small bowl, combine sour cream, buttermilk, vinegar, garlic powder and ¼ teaspoon of the salt in a small bowl.  Cover and refrigerate until ready to use.
5. Toss baked potato crisps with salt.  Serve with sour cream mixture for dipping.

Nutritional Analysis per serving:  106 calories, 2 g protein, 16 g carbohydrates, 4 g fat, 1 g saturated fat (33% of calories from fat), 5 mg cholesterol, 1 g fiber, 219 mg sodium.
Washington State Potatoes