Potato Chips & Avacado Dip

I can see the questioning look in your eyes... is she really going to say we can eat potato chips? Well, these potato chips you certainly can!


Potato Chips and Avacado Dip

 Ingredients:
4 red potatoes (scrubbed clean)
Paprika
Olive Oil Cooking spray
Salt

Preheat oven to 400 degrees. Slice red potatoes thinly with mandoline (preferred) or a sharp knife (patience and safety, please!). Spray cookie sheet lightly with cooking spray. Place sliced potatoes on sheet, as evenly as possible with little overlapping. Sprinkle potato slices with a little paprika. Bake for 10-12 minutes until desired crispness, turning once with spatula (some slices will stick- it's bound to happen). Immediately sprinkle with 2 small pinches of salt.

Serve with this amazingly easy avacado dip.

Guacamole is not for me. I dislike raw onions and tomatoes, and well, don't even get me started on cilantro! But I love avacados! Here's an easy low fat recipe!

Ingredients:

1 avacado (pitted with meat scooped out)

2 tsp fresh lemon or lime juice

2 Tbls low-fat sour cream or plain greek yogurt (optional)

2 shakes of Red Hot Sauce

Bison Burger with a side of chips and dip

Mash ingredients together with a fork in a small bowl. Season with Garlic Salt and Pepper to taste.

Both recipes make 2-3 servings, more if you use it as a side dish! Pictured here with a bison burger!