These chili-seasoned potato slices are served with a cool sour cream dip.
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2 large baking potatoes
3 tablespoons Land O Lakes® Margarine, melted
1 tablespoon dry chili seasoning mix
1/2 cup salsa
1/2 cup sour cream
Heat oven to 400°F. Spray 2 (15x10x1-inch) baking pans or baking sheets with no-stick cooking spray.
Scrub and dry potatoes; do not peel. Cut each into 1/8-inch slices.
Combine melted margarine and potatoes in large bowl. Stir in seasoning mix until potatoes are well coated. Place potatoes on prepared pan in single layer.
Bake 30-35 minutes, turning after half the time, until potatoes are golden and crisp.
Combine salsa and sour cream in small bowl. Serve potatoes with dip.
*Substitute dry ranch salad dressing mix.