- 2 pounds of peeled potato, thinly sliced (about 2 large russets)
- Vegetable cooking spray
- ½ teaspoon salt (2.5 g)
- ⅓ cup of fine crumbled blue cheese or substitute Gorgonzola (35 g)
- ⅓ cup fat-free sour cream (80 ml)
- 2 tablespoons of light mayonnaise (30 ml)
- 2 tablespoons of nonfat milk (30 ml)
- ¼ teaspoon Worcestershire sauce (1.25 ml)
- Preheat oven to 400 degrees F.
- Coat 2 baking sheets with the vegetable cooking spray and place baking sheets in the oven.
- Lay potato slices on paper towels and pat dry to remove excess moisture.
- Arrange half of the potato slices in a single layer on preheated baking sheets coated with cooking spray.
- Season with ¼ teaspoon salt or until desired saltiness is met.
- Bake at 400 degrees F for 10 minutes. Turn potato slices to the other side and bake for an additional 5 minutes or until golden.
- Repeat procedures 4, 5 and 6 with remaining potatoes and remaining teaspoon of salt or spices.
- Set aside baked potato chips.
- In a mixing bowl, prepare the creamy non-fat dip by combining crumbled blue cheese, sour cream, mayonnaise, non fat milk and Worcestershire sauce
- Stir well, cover and chill.
- Serve creamy non-fat dip with the potato chips and enjoy its healthy treat!