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 single layer in a greased 15 in x 10 in baking pan. Drizzle with oil.
Bake, uncovered, at 425°F for 20 min. Turn; bake 15-20 min longer or until crisp.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.