Ingredients

• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 3/4 teaspoons salt, divided
• 1 (7 -8 ounce) russet potatoes
• 1 pinch garlic powder
• olive oil flavored cooking spray
• 1/2 tablespoon flour
• 1/2 teaspoon paprika
• 1 tablespoon egg substitute

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.

2. Preheat the oven to 400 degrees. Lightly mist a large nonstick baking sheet with oil spray. Set aside.

3. Place the potato on a cutting board. Make straight cuts on the 4 long sides of the potato to remove some of the peel. Discard the trimmed pieces. Some skin will remain on the sides and the ends. With a knife, cut the potato lengthwise into 1/3"thick sticks. These can vary in length. On a scale, weigh 5 1/4 ounces of potatoes or measure 1 1/2 cups. Transfer the potato strips to the boiling water. Cook for exactly 3 minutes but no longer or they will break.Drain in a colander. Set aside for about 5 minutes to cool.

4. Meanwhile, in a mixing bowl, combine the egg substitute, flour, paprika, black pepper, cayenne, garlic powder, and the remaining 3/4 teaspoon salt. With a fork, beat to mix. Add the potato strips. With hands, toss to coat well. Allow any excess egg-substitute mixture to drip off. Transfer to the reserved baking sheet. Arrange, not touching, in a single layer.

5. Bake for 20 minutes, turning about every 5 minutes, or until crispy and golden.