Potato Chips with Blue Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating. Ingredients:
1/3 cup (1 1/2 ounces) finely crumbled blue cheese |
1/3 cup fat-free sour cream |
2 tablespoons light mayonnaise |
2 tablespoons skim milk |
1/4 teaspoon worcestershire sauce |
1 pound russet potato, thinly sliced (about 1 large), divided |
cooking spray |
1/2 teaspoon salt, divided |
Directions:
1. Preheat oven to 400°. Place baking sheet in oven.
2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.
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