Baked Potato Chips
Nutty, low-starch fingerling potatoes, baked with rosemary then dipped into buttermilkchive dressing, are a yummy homemade spin on sour cream-and-onion potato chips. If fingerlings aren't in season, substitute baby Yukon Golds.<p>
Ingredients2/3 cup low-fat buttermilk
3 tablespoons 2 percent Greek strained yogurt
1 tablespoon low-fat mayonnaise
½ cup minced chives
1 tablespoon lemon juice
½ teaspoon salt
2 pounds fingerling or baby Yukon Gold potatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, crushed
6 sprigs rosemary
6 whole cloves of garlic
Nutrition FactsPer serving: 146 calories, 3.5 g fat (0.6 g saturated), 24 g carbohydrates, 5 g protein, 2 g fiber, 300 mg sodium (13% Daily Value).
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- Make the dip: Combine buttermilk, yogurt, mayonnaise, chives, lemon juice, and salt in a bowl; cover and refrigerate.
- Make the potatoes: Preheat oven to 400°F, and bring a large pot of salted water to a boil. Slice potatoes thin, then parboil 2 to 5 minutes until they just begin to soften. Drain, then put in bowl with olive oil and crushed garlic. Mix, then divide potatoes on 2 baking sheets oiled with cooking spray. Place 3 sprigs rosemary and 3 garlic cloves on each. Bake for 25 to 30 minutes or until golden-brown on one side. Remove chips as they become crisp. Turn remaining chips and bake until crisp and golden, about 5 to 10 minutes more. Remove and salt to taste. Serve with dip.