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Microwave Potato Chips

Submitted by sbeason on Tue, 09/02/2008 - 13:31.
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Microwave Potato Chips
Microwave Potato Chips

Summary

Yield
Source

http://blog.fatfreevegan.com/2008/08/healthy-crunchy-three-guilt-free-sn...

Prep Time20 minutes
Diet genreLow fat
RecipesAppetizers

Description

The way to get the chips crispy without burning is to stop the cooking just as they begin to brown, let them sit in the microwave for a minute, and then finish the cooking.

Ingredients

  • 1 medium russet potato
  • parchment paper
  • salt
  • chili powder
  • creole seasoning
  • old bay seasoning

Instructions

Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.

Microwave at full power--watching closely--until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.

Notes

Salt and Vinegar Chips:

Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving.

Makes two servings. Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium; 1g Fiber. Weight Watchers Core / 0 Points.