Try this Baked Potato Crisp recipe, or contribute your own.
Suggest a better descriptionSource: Willians Sonoma (good Cooking) Preheat an oven to 400F. Oil 2 nonstick baking sheets with spray or oil. Cut the potatoes into slices 1/8 inch tick. Place the potatoes in a bowl and toss with the oil to coat evenly, or coat with spray. Seasson to taste with soat and pepper. Place on the prepared baking sheets. Bake until crisp and browned, 20-25 minutes. Transfer to serving dish and toss with the chives and parsley is desired. Taste and adjust the seasoning. Serve immediately. Posted to JEWISH-FOOD digest by Linda Shapiro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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