Friday, February 3, 2012

Potato 'Chips' with Baked Potato Dip

Do you love baked potatoes with all the trimmings but wish they were in snack form? Well, if so, look no further! (Hmmm...sounds like the beginning of a commercial.)

I put these little munchies together based on some potatoes I made for dinner the other night. Those dinner potatoes were similar to the following recipe, but more like a side dish rather than a snack. They were also served plain while these snack-size bites come with a dip.

The inspiration for this idea came from my sister. I suggested a crispy potato for a snack/appetizer idea and showed her the ones I made for dinner. We decided that they weren't up to the task of being a snack because of the thickness though, so I revamped them slightly for a more party-worthy appeal.

These potatoes are crispy, light and definitely good for munching on while watching, hmmm, say...a Super Bowl. The 'chips', with a little kick, are served with a dip that is very reminiscent of a baked potato topping. I baked the sliced potatoes instead of frying them to make a healthier alternative to the standard bagged versions and they're even a little better than those because they're made with a little cooking spray instead of being doused in oil. You can also feel a little better about the dip by using low-fat or fat-free ingredients and just a hint of bacon for some flavor. Of course, they're excellent without the dip, but it's nice to have options!

Baked Potato 'Chips' with Baked Potato Dip

3-4 medium white potatoes, (peeled or unpeeled)
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp dried parsley
1/4 tsp pepper
1/8 tsp garlic powder

1. Preheat oven to 450.
2. Slice the potatoes into 1/8" rounds using a mandoline or other slicer for even cuts.
3. Spray a foil-lined baking sheet with enough cooking spray that the potatoes won't stick.
4. Line the potatoes in a single layer.
5. Mix remaining ingredients and sprinkle over the potato slices.
6. Give the potatoes a quick spray with the cooking spray so they don't dry out too much.
7. Bake them for 15-18 minutes or until golden brown. Be careful not to burn them. Take out any that start to brown before others so they don't burn.
8. Serve with Baked Potato Dip if desired. (recipe follows)

Baked Potato Dip

2 oz 1/3 less fat cream cheese, softened
1/2 light or fat-free sour cream (I prefer daisy brand)
1 TB finely chopped green onion (green parts only)
1 slice bacon, cooked or crumbled or 1 TB real bacon bits

1. Mix all ingredients together and chill for at least 30 minutes.

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