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Ranch Potato Crisps

3-4   medium baking potatoes
1   tablespoon vegetable oil
1   package (0.4 ounce) dry ranch salad dressing mix
  1. Preheat oven to 400°F. Wash potatoes and leave skin on. Use Hold 'N Slice™ to hold potatoes while slicing into 1/4-inch-thick slices with Crinkle Cutter.
  2. Place sliced potatoes, approximately 4 cups, in Classic Batter Bowl. Add vegetable oil; stir to coat. Add salad dressing mix. Cover Batter Bowl with lid and shake until potatoes are coated.
  3. Line potato slices in single layer on flat Baking Stone. Do not overlap slices. Bake 40-45 minutes or until potatoes are brown. Serve warm.

Yield: 6 servings