1 baking potato, unpeeled (about 1/2 lb.)
2 tbsp. bottled fat-free Italian dressing

Slice 1 unpeeled baking potato crosswise, into very thin slices (36-40). In medium bowl, toss potato slices with 2 tablespoons bottled fat-free Italian dressing until evenly coated.

Arrange slices in single layer on cookie sheet. Bake about 20 minutes or until lightly browned on both sides, turning once after 10 minutes. Remove slices as they brown.

Makes 4 servings: 60 calories per serving, 9 gram fat, 0 mg. cholesterol.

Substitute six 6 inch corn tortillas, each cut into 6 wedges for potato. Toss with dressing and bake 5-10 minutes until lightly browned, turning once. Remove wedges as they brown.

Makes 4 servings: 100 calories per serving, 2 gr fat, 0 mg cholesterol.