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In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. Arrange in a single layer in a greased baking pan. Drizzle with oil. Bake, uncovered, at 425? for 20 mins. Turn; bake 15-20 mins longer or until crisp.
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