Saratoga Chips
Source: Cooking Light Magazine, May 1994
Yield: 60 chips

2 lg Unpeeled baking potatoes (about 1 1/4 pounds)
1 tbsp Vegetable oil
1 tsp Chili powder
1 tsp Cumin
1/4 tsp Ground red pepper
1/4 tsp Salt
1/8 tsp Pepper
Vegetable cooking spray

Cut potatoes in half crosswise. Position a thin slicing disc in food processor. Place 1 potato half, cut side down, in food chute; slice, applying medium pressure with food pusher. Remove potato slices from the processor. Pat slices dry with a paper towel. Repeat procedure with remaining potato halves. Combine oil and next 5 ingredients in a large zip-top heavy duty plas- tic bag. Place potato slices in bad, seal and shake well to coat.

Place potato slices in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 12 minutes or until potatoes are crisp. Turn potatoes and bake an additional 10 minutes, or until crisp.