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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (189g) Recipe makes 6 servings |
||
| Calories 183 | ||
| Calories from Fat 42 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 785mg | 22% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 1.4g | ||
| Protein 3.8g | 7% | |
Ingredients
- 3 large russet potatoes, sliced into 1/8-inch thick rounds (2 1/4 pounds total)
- 2 tablespoons olive oil
- 2 teaspoons fresh coarse ground black pepper
- salt
Directions
1
Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
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