1 cup of crushed cornflakes
1/2 of grated Parmesan cheese
1 1/2 teaspoon Ms. Dash seasoning
1/2 teaspoon garlic powder
1/4 cup of egg substitute
3 medium baking potatoes, sliced 1/2 inch thick
Preheat oven to 400 degrees. Line baking sheets with foil and coat with cooking spray. Combine cornflake crumbs, Parmesan cheese, Ms. Dash seasoning, and garlic powder in a plastic bag, shaking until well mixed and pour onto paper plate. Dip potato slices in egg substitute, roll in crumb mixture. Arrange potato slices in a single layer on baking sheet(s). Bake 20 minutes, turn potatoes and bake 15-20 minutes longer, or until lightly browned and crisp. Serve with non-fat ranch salad dressing, ketchup or condiment of choice. NOTE: potatoes can be refrigerated and reheated in 350 oven for 10-12 minutes.
1/2 of grated Parmesan cheese
1 1/2 teaspoon Ms. Dash seasoning
1/2 teaspoon garlic powder
1/4 cup of egg substitute
3 medium baking potatoes, sliced 1/2 inch thick
Preheat oven to 400 degrees. Line baking sheets with foil and coat with cooking spray. Combine cornflake crumbs, Parmesan cheese, Ms. Dash seasoning, and garlic powder in a plastic bag, shaking until well mixed and pour onto paper plate. Dip potato slices in egg substitute, roll in crumb mixture. Arrange potato slices in a single layer on baking sheet(s). Bake 20 minutes, turn potatoes and bake 15-20 minutes longer, or until lightly browned and crisp. Serve with non-fat ranch salad dressing, ketchup or condiment of choice. NOTE: potatoes can be refrigerated and reheated in 350 oven for 10-12 minutes.
