3 large russet potatoes (1½ lbs)
1 egg white
1 tbls olive oil
1 tbls lime juice
½ tsp chili powder
¼ tsp salt
Cooking spray
Preheat oven to 400 degrees. Scrub potatoes. Cut each lengthwise into 3/8-inch thick ovals, cut each oval into strips. (Or use French fry cutter) Combine egg white and remaining ingredients in a large bowl, blend well with wire whisk. Add potato strips, tossing to coat. Spread strips on two nonstick baking sheets coated with cooking spray, leaving a little space between each. Bake for 25-35 minutes or until crisp, turning occasionally to brown evenly. Serve hot.
