Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. With a mandoline or other manual slicer, cut potatoes into 1/8-inch slices. Arrange slices on parchment lined pan and brush with oil. Sprinkle potatoes with salt and pepper. Bake potatoes in the middle of the oven until golden, 15 -20 minutes, and with a spatula immediately transfer slices to a rack to cool completely. Trim salmon and cut into approximately 1 x 3-inch slices or 50 irregular shaped pieces. Combine yogurt-cheese with lemon zest, chives and dill. Top each potato chip with 1 teaspoon yogurt-cheese and 1 slice smoked salmon. Garnish with dill, garnish plate with whole chives. Yield: About 50 crisps Recipe By : COOKING LIVE SHOW #CL8742 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 13:18:50 -0500 From: "Jon and Angele Freeman"
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 63.1mg||2 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 11.4g|
|Protein 0.3g||0 %|
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Calories per serving: 51
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