CHILI-SEASONED POTATO WEDGES


1 envelope onion soup mix
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4-8 large baking potatoes
2 Tbsp. canola oil

In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder, and pepper.  Cut each potato into wedges; place in the bag and shake to coat.

Arrange in a single layer in a greased 15 x 10 x 1-inch pan.  Drizzle with oil.

Bake uncovered at 425┬║ for 12-20 minutes on each side or until crisp.

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