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Pink Eye Potato Crisps



4 medium pink-eye potatoes
Cooking oil spray

Slice unpeeled potato thinly, rinse well, pat dry with absorbent paper. Line oven trays with baking paper, place slices, in single layer, on trays; spray with oil. Bake in hot oven about 20 minutes or until crisps are browned and crunchy.

Serves 4.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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