Title: Spicy Potato Crisps
Categories: Lowfat Snack Indian
Yield: 8 Appetizer

2	lb	Potatoes; peeled
2	ts	Olive oil
1/4	ts	Ground turmeric
1/2	ts	Ground cumin
1/2	ts	Ground coriander
1/2	ts	Red pepper powder
1/4	ts	Salt
		Black pepper

The fragrant hit of turmeric, cumin, coriander and red pepper powder adds a delectable touch to these crispy oven-fried potatoes. They are delicious as part of a meal or as a snack and are a favorite Indian treat.

Preheat oven to 425 degrees. Slice the potatoes lengthwise into 1/2-inch slices. Cut the slices lengthwise into 1/2-inch-wide fries. Soak the potatoes in cold water for 5 minutes. Drain the potatoes and dry thoroughly between dish towels.

In a bowl, combine the oil, turmeric, cumin, coriander and red pepper powder. Add the potatoes and toss to coat. Arrange the potatoes in a single layer or a non-stick baking sheet. Bake in the oven for 20 minutes or until the potatoes start to brown. Remove the baking sheet from the oven. Turn the potatoes over and bake them for 15 to 20 minutes more or until the potatoes are cooked and have a deep golden-brown crust. Remove from oven. Sprinkle with salt and black pepper; if desired. Serve immediately.

Yield: 8 appetizer servings or 4 main course servings

95 calories per serving: 2 g protein 1 g fat 19 g carbohydrate 8 mg sodium 0 mg choleserol From: [mme] Gourmet

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