Ranch Potato Crisps

Source: The Pampered Chef

Yield: 24 servings

4 medium baking potatoes, unpeeled
1 tablespoon vegetable oil
1 (0.4 ounce) package dry ranch salad dressing mix
Sour cream, for dipping

Heat oven to 400 degrees F.

Cut potatoes, in crinkle-cut fashion if desired, into 1/4 inch thick slices. Place in large bowl. Add oil; mix lightly. Add dressing mix; toss to coat evenly. Arrange potato slices in single layer on greased baking sheet (do not overlap slices). Bake 40 to 45 minutes or until potatoes are browned and tender.

Serve warm with sour cream, if desired.