Baked Seasoned Potato Chips

WebMD Weight Loss Clinic members: Journal as 1/2 cup "starchy foods
and legumes with 1 tsp fat"

2 teaspoons canola oil
1 large russet potato (or 2 medium size), about 10 ounces
Canola cooking spray
1/2 teaspoon seasoned salt

Preheat the oven to 400 degrees. Brush canola oil over the bottom of a nonstick
jellyroll pan. Using a large, sharp, non-serrated knife, cut the potato into very thin
slices (about 1/16 inch thick). Immediately lay the potato slices flat onto the
prepared pan (they should completely cover the bottom of the pan). Spray the tops with
canola cooking spray and sprinkle with the seasoned salt. Bake for about 22-25
minutes, watching carefully. Remove the chips that have browned and crisped and
continue to cook the remaining chips until they become nice and crisp, too -- about 5
minutes more.

Yield: 3 servings

Per serving: 137 calories, 3 g protein, 25 g carbohydrate, 3 g fat,
0.2 g saturated fat, 0 mg cholesterol, 2.5 g fiber, 239 mg sodium.
Calories from fat: 20%.

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