Stir all ingredients (except potatoes) together until blended.
Refrigerate until ready to use. Preheat oven to 425 F (220 C).
Peel potatoes, cutting into long, thin strips.
Place in water and boil until half cooked. Drain completely.
Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.
Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.
Serve at once with the cold dip.
Serves 4
per serving
Calories: 300
Carbohydrates: 57 g
Protein: 4.8 g
Total Fat: 6.5 g
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Nutritional Information
Serves 4
per serving
Calories: 300
Carbohydrates: 57 g
Protein: 4.8 g
Total Fat: 6.5 g
Directions
Stir all ingredients (except potatoes) together until blended.
Refrigerate until ready to use. Preheat oven to 425 F (220 C).
Peel potatoes, cutting into long, thin strips.
Place in water and boil until half cooked. Drain completely.
Spray or lightly grease a baking sheet. Place empty tray in oven for about 5 minutes to heat.
Remove from oven and spread drained potatoes over tray. Replace in oven and roast about 25 to 35 minutes or until browned and crisp. Turn once or twice to brown all sides.
Serve at once with the cold dip.