1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 4 servings |
||
| Calories 207 | ||
| Calories from Fat 33 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 159mg | 6% | |
| Potassium 974mg | 27% | |
| Total Carbohydrate 40.2g | 13% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 1.8g | ||
| Protein 4.7g | 9% | |
people who like this recipe also like:
The Official Recipezaar Withdrawal Patch
By: ThatBobbieGirl
By: Sue L
By: Jamie Renee
By: PanNan
Christmas Sauteed Bell Peppers
By: Engrossed
Spiced Potato Crisps
By: evelyn/athens
Nov 17, 2003
A spicy snack that is so addictive!
SERVES 4
Ingredients
- 2 lbs potatoes, peeled and cut into 1/2 inch slices
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- pepper
Directions
1
Preheat oven to 450 degrees.2
Soak potatoes in ice-cold water for 5 minutes.3
Drain and dry thoroughly.4
In bowl, combine oil, turmeric, cumin, coriander and cayenne.5
Add potatoes and toss to coat.6
Arrange potatoes on baking sheet, bake for 20-25 minutes.7
Turn potatoes over and return to the oven for another 20-25 minutes.8
Sprinkle with salt and pepper and serve.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Spiced Potato Crisps recipes
Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 60 mins
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Mandy from Oz
On Oct 23, 2007
A nicely spiced but not too overpowering way to do a potato side dish, I did these to go alongside some fish fillets but rather than slicing I did them as wedges, but small wedges. I love the golden hue the turmeric provides. Thanks Ev.
From: SusieQusie
On Oct 23, 2007
If potatoes can be referred to as pretty these were. The combination of spices lent a curryish smell and flavor while the cayenne provided the bite. I used scrubbed, unpeeled Yukon golds sliced thinner than called for and achieved a fairly good crunch. Since they were thin slices, mine obviously baked faster - about 15 minutes per side. As a bonus, the tossing with the spices left my nails a glorious yellow. 
If that is not your color, I suggest wearing gloves or combining everything in a plastic bag. Thanks for sharing your recipe!
From: TeresaS
On May 13, 2008
Very easy, very tasty, very good! This was a quick fix and really didn't take that long to cook. The different spices worked very well together. Thanks for posting.
From: twissis
On Nov 9, 2007
Very good spicy potatoes, Ev, & so low-fat too. I didn't make them, but we had the pleasure of having them served to us in Dallas while visiting SusieQusie last mo. I felt the need for more salt in the spice mix, but that is usual for me & falls more into the pers pref category. DH did not agree, btw. Thx to you (& SQ) for sharing your recipe w/us. 
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved