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If you like potato chips but want to avoid lots of fat, these scrumptious chips are the answer.

large potatoes
extra sharp parmesan, grated
herb salt
freshly ground pepper

Turn on the oven. Slice the potatoes very thinly - all the same thickness, so they will cook evenly. Arrange them one layer deep on a greased baking tray. (A light olive oil spray works well.) Sprinkle lightly with the other ingredients. Bake at 220 C (400 F) until nice and brown -- about 30 minutes, depending on how thinly the potatoes are sliced.

Variation: Sweet potatoes (kumeras) make an interesting change. They work best if sliced extremely thinly, but watch them carefully because the sugar in them makes them burn easily.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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