Cinnamon Coconut Potato Chips
How to Make Crispy Potato Chips
2 lbs. Idaho® Classic Russet potatoes, cut into ¼-inch-thick slices
3 tablespoons extra-virgin olive oil
¼ cup coconut flakes
¼ teaspoon herbes de Provence
½ teaspoon ground cinnamon
Preheat oven to 400° F.
In a shallow bowl, combine olive oil, coconut flakes, herbes de Provence and cinnamon with potato slices; gently toss to coat.
Arrange potato slices in a single layer on a baking sheet, approximately ½-inch apart. Bake for 35 minutes; rotating half way through to ensure even cooking. Bake until golden brown and crispy.
Remove from oven; set aside to cool for 5 minutes before serving.
Cinnamon Coconut Potato Chips Nutrition info:
Sugar: 1 g
Sodium: 15 mg
Fat: 12 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg
Recipe via Idaho Potato Commission