Ingredients
1 tablespoon onion soup mix1 tablespoon chili powder1/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper4 large baking potatoes2 tablespoons canola oil
Preparation
In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat.
Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil.
Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.
