Greek Potato Crisps

Growing up, my dad would make what he called Greek French Fries.  He would cut up potatoes, fry them in oil, and season with salt, oregano and lemon juice.  

They were delicious!!!

I decided to make his recipe healthier, which was easily done with some simple switches!
Using olive oil spray allows you to get an even coat of oil using a minimal amount.

This is a great alternative to having plain baked potato with dinner.

You can use a mandolin to slice, or you can slice them by hand.  After a mandolin accident a few years ago, I choose to cut slowly with a knife!

This recipe is for a single serving.  It's so simple to make!

(Serving has 210 cals, 3g fat, 25g carbohydrates, and 5g protein)

Ingredients

1 medium russet potato (about a half pound), thinly sliced (about 1/4 inch)

olive oil spray

salt

pepper

oregano

2 tbsp lemon juice

Preheat your oven to 400 degrees.

Place potato slices in a bowl.  Toss with lemon juice, salt and spices, making sure each slice is evenly coated.

Spray a baking sheet with olive oil spray.  Place potato slices in a single layer on the tray and spray tops with olive oil spray.  If you like your potatoes salty, sprinkle on a little more salt before baking.

Bake for 1o minutes, then flip slices.  Depending on the thickness of your cut, they will take 10-15 more minutes.  Potatoes are done when they are turning golden brown in spots.  If you want them really crispy, cook until they have completely browned, but be careful not to burn them!

For more intense lemon flavor, you can squeeze a fresh lemon over the finished product.  

I chose not to so they would retain their crispiness!

These were perfect as a side dish!  I enjoyed them with a lobster and steamed asparagus.