| 1 | Preheat oven to 450°F degree. |
| 2 | Peel potatoes and cut into slices 4 inches long and ?inch wide; place in a bowl of iced water to crisp. |
| 3 | Just before cooking, turn onto paper towel and pat dry. |
| 4 | Spread pieces in one layer of a shallow baking pan. |
| 5 | Sprinkle with the vegetables oil. |
| 6 | Shake pan to spread oil evenly over potatoes. |
| 7 | Bake 30-40 minutes, turning frequently, until gold brown. |
| 8 | Empty potatoes onto paper towels. |
| 9 | Sprinkle with salt and paprika. |
| 10 | food exchange per serving: 1 starch exhange + ?fat exchange |
| 11 | cho: 15g; pro: 2g; fat: 3g; cal: 93; low-sodium diets: omit salt. |
| 12 | Use a seasoned salt substitute, if allowed by your doctor. |
