Potato Chips with Blue Cheese Dip

This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.

Yield: 6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)

Ingredients

• 1/3  cup  (1 1/2 ounces) finely crumbled blue cheese
• 1/3  cup  fat-free sour cream
• 2  tablespoons  light mayonnaise
• 2  tablespoons  skim milk
• 1/4  teaspoon  Worcestershire sauce
• 1  pound  russet potato, thinly sliced (about 1 large), divided
• Cooking spray
• 1/2  teaspoon  salt, divided

Preparation

1. Preheat oven to 400°. Place baking sheet in oven.

2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.

3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.

Nutritional Information

Calories:

117 (29% from fat)

Fat:

3.7g (sat 1.6g,mono 0.6g,poly 0.1g)

Protein:

4.2g

Carbohydrate:

16.8g

Fiber:

1g

Cholesterol:

9mg

Iron:

0.7mg

Sodium:

352mg

Calcium:

80mg