Yield: 16 servings

4 eggs
3 cups cornflake crumbs
6 tablespoons chili powder
2 tablespoons garlic salt
5 1/3 pounds potatoes, cut into 1/2-inch wedges

Lightly beat eggs in a shallow bowl.

In another bowl, combine crumbs, chili powder and garlic salt.

Dip potato wedges into eggs. Dip into crumb mixture, coating completely.

Arrange potatoes in one layer on baking sheets coated with vegetable cooking spray. Bake in 375 degree F oven for 20 minutes. Turn potatoes; bake 10 to 15 minutes longer, until potatoes are browned and crisp and insides are tender when tested with pick. Serve immediately.

Nutrition per portion: Calories, 240; fat, 2g (8% calories from fat); carbohydrate, 50g; protein, 6g; fiber, 5g; sodium, 691mg