Ingredients
1¾ tsp salt, divided
4 russet potatoes, peeled
1 tsp olive oil spray
1 tbsp egg substitute
½ tbsp all-purpose flour
2 tsp paprika
¼ tsp cayenne
⅛ tsp garlic powder
⅛ tsp onion powder
water
Preparation
Bring a large pot of water to a boil. Then add 1 teaspoon of salt into the boiling water.
With a twin curl cutter, cut 7 ounces or about 2 cups of potato curls.
Preheat the oven to 450 degrees F.
Spritz a baking sheet with oil spray, then set aside.
Transfer the potato curls into the boiling water, then cook for exactly 3 minutes.
Drain the potato curls in a colander before setting aside to cool.
In a bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3⁄4 teaspoon of salt.
Mix until well blended.
Add the potatoes into the dry mixture and toss until they are well-coated.
Transfer the coated potatoes onto the baking sheet. Arrange the potatoes in a single layer.
Lightly mist the potatoes with oil spray.
Bake for 18 to 24 minutes, turning them halfway through until they’re crisp.
Serve warm with your favorite dipping sauce, and enjoy!
