Microwave Potato Chips
Contributed by: EatingWell.com
You don’t need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.
Prep: 30 min
Total: 30 min
Yield: 4 servings, 12-14 chips each
Based on 0 Reviews
Ingredients:
-
1-1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Preparation:
- Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
- Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power).
- Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching.
- Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.
Tips:
To Make Ahead: Store in an airtight container for up to 3 days.
Per serving: 141 calories; 2 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 26 g carbohydrates; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium
Nutrition Bonus: Potassium (27% daily value).
Exchanges: 1 starch, 1/2 fat
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