These are "chips" as in fish and chips, but they’re baked, not deep-fried. A combination of breadcrumbs and Parmesan give the potato rounds a crisp, flavorful coating.
3 large egg whites
2 tablespoons water
2 teaspoons vegetable oil, such as olive or canola oil
3/4 cup plain dried breadcrumbs
2 tablespoons grated Parmesan cheese
1/4 cup flour
1 1/2 pounds all-purpose potatoes, cut crosswise into 1/3-inch-thick slices
1/2 teaspoon salt
1. Preheat the oven to 400°F. Spray a large baking sheet with nonstick cooking spray. In a wide, shallow bowl, whisk together the egg whites, water, and oil.
2. In a second shallow bowl, combine the breadcrumbs and Parmesan. In a third bowl, place the flour. Dip the potatoes first in the flour, then in the egg white mixture, then in the breadcrumb mixture, patting the crumbs so they stick to the potatoes.
3. Place the potatoes on the baking sheet and bake until the potatoes are crisp on the outside and cooked through, about 25 minutes. Sprinkle the salt over the potatoes while they’re still hot. Makes 4 servings
Good source of: niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.