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ROSEMARY POTATO-PEEL CHIPS SERVES: 4 ACTIVE: 10 MIN TOTAL: 15 MIN 3 cups russet potato peels (from about 10 oz. potatoes) 2 tbsp. Schnucks olive oil 1 tsp. chopped fresh rosemary Ye tsp. Schnucks garlic powder Ye tsp. sea salt 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. 2. In a large bowl, toss together all ingredients. Spread in a single layer on prepared sheet pan. Bake, stirring halfway through, until crisp, 12-15 minutes. Serve immediately. PER SERVING: 100 CAL, 7G FAT (0G SAT F MG CHOL, 338MG SODIUM, 9G CARBS (1G FIBER, 1G SUGARS), 1G PRO
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