October 10th, 2013
By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013
Preheat oven to 450°F.
Scrub potatoes, then thinly slice diagonally (about the thickness of a nickel). If you have one, use a mandolin to cut potatoes.
Pat potatoes dry with paper towels.
Butter 2 sheet pans, or spray with a non-stick cooking spray.
Arrange potatoes in a single layer on pans. Brush the potatoes with melted butter, and bake 10–12 minutes, or until chips are golden brown.
Repeat with remaining potatoes. Serve immediately.
Combined with Maple, Orange and Mild Chili Drumsticks: 489 calories, 25 g fat, 46 mg calcium, 719 mg sodium, 40 g carbohydrates, 2 g fibre, 25 g protein. Excellent source of vitamin B6, niacin, pantothenic acid, potassium, selenium and zinc; good source of iron; source of vitamins C and D, fibre and omega-6.