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Suggest a better descriptionPreheat oven to 400F. and brush a baking sheet well with oil. Peel potato and trim to form a rectangle about 3 by 1 1/2 by 1 inch. Halve rectangle through 1 -inch side to form 2 rectangles about 3 by 1 1/2 by 1/2 inches. With a mandoline or other hand-held slicing device slice potato 1/16 inch thick on the long narrow side of each rectangle to form strips about 3 by 1/2 inches. On oiled sheet arrange strips, 4 at a time, overlapping ends to form squares. Brush each square with oil and sprinkle with salt to taste. Bake crisps in middle of oven 10 minutes, or until golden brown. Transfer crisps to a rack to cool. Potato crisps keep in an airtight container 3 days. Makes about 12 potato crisps. Gourmet March 1994
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 1 | ||
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Calories: 530 | ||
Calories from Fat: 246 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 19mg | 1 % | |
Potassium 1539mg | 40 % | |
Total Carbohydrate 66.7g | 20 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 61.9g | ||
Protein 7.9g | 11 % | |
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. |
Calories per serving: 530
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