Baked Low-Fat Potato Slices

Here's an absolutely delicious potato chip-type preparation. Little fat, no dangerous fat, always devoured to the last fragment. Good with all meats, sandwiches, burgers salads, what have you.

1. Put in a bowl:

A tablespoon of commercial minced dried onion flakes;
A teaspoon and a half of dried basil leaves (crushed);
A teaspoon or so of water (to re-hydrate the onion bits and the basil).

Mix until water is taken up, then add a tablespoon of olive oil.

[Note: adjust quantities to suit the number of potatoes you are serving.
Proportions are in no way critical. ]

2. Peel white potatoes, and slice as thin as you can. Put slices in the bowl, and mix (use your clean hands!), coating uniformly with the oil/onion/basil mixture.

3. Put slices in a single layer on a cookie sheet, dotting any left over oil/onion/basil on top of slices. Put sheet in oven, turn heat to 275 degrees, bake until slices are toasted medium brown – probably 20 minutes or more.
Remove sheet from oven, sprinkle slices with Season-All™ seasoned salt. Place slices on a paper towel, cover with another. Try to keep warm and serve on a warm plate.

4. If any are left over ... forget it, none will be left over.

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