Toss the Bag……
I know that there isn’t a single person out there that can tell me that they don’t like a yummy snack from time to time. If someone tells me that carrot sticks, and apple slices, curb their cravings every time I am going to have to call them out on it. If there is that rare person that never craves something crunchy, and salty, then I’m sorry. BUT if you are like me, and you love a salty, crunchy snack that feels like you are stepping over the line without doing it, listen up. 😉 I have the perfect snack for you. You can make a single serving, or you can make a batch and save them, either way you have to try these!
Microwave potato chips. Yep, I said it. I have tried baked, I have tried getting them to crisp up in the microwave for years and zero luck. So when I stopped eating the prepackaged kind and potatoes went on sale I decided to start doing my research. I took tips from here, and from there, and put them all together. I went to so many websites I can’t even begin to tell you the names. In saying that, if you see one of your tips here please let me know, and I apologize for not acknowledging your hard work in the test kitchen, it was not my intention. Microwave potato chips are the new wave of the now, and are all over the internet!
Just think you are paying over $1.00 for prepackaged chips and you can get an entire 5 pound bag of spuds for $1.50 on sale right now! On a health note 12-16 chips usually run you around 150 calories or more, you get the entire potato for 173 or LESS. And best of all, you know exactly what is in them, and they are clean, and not processed!
This recipe is SO easy, and will be even easier if you have a mandolin slicer. I don’t have mine yet so I used the slicer on my hand held grater. It is tricky and takes quite a bit more time than if you had the real deal. You could probably cut them faster if you have a nice sharp knife! Regardless of how you decide to slice them, THIN is the key to a nice crispy chip. If they are too thick they will burn and get hard as rocks when you cook them. You can pretty much do your own thing with these guys. Oil or no oil. Salt or leave it off. Seasonings of any kind? It is up to you! I have done it with and without oil and it works great either way. The three main things you need to remember are 1. Slice thin, 2. Rinse twice, or three times, in cold water, and 3. Dry the slices as much as you can. As soon as the chips start to turn a little brown pull them out. They will crisp as they sit. So, make a snack that you can feel great about, sit back, relax, and enjoy!
Healthy Potato Chips (Microwave)
By Angie Gouchenour
1 medium russet potato – skin ON
½ teaspoon olive oil – for basting (Optional)
1/8 – ¼ teaspoon salt (Optional)
1/8 teaspoon garlic powder (Optional)
1/16 teaspoon cayenne pepper (Optional)
Thinly slice the potato with a mandolin, the slicing blade on your grater, or a knife. (THIN IS KEY!)
Rinse the slices in cold water 2-3 times, until it isn’t cloudy any more
Spray a microwave safe plate with non stick cooking spray (I’ve used both glass and plastic plates) place your slices on the plate (You may have to do 2-3 batches)
If you are going to baste with oil, or add salt and seasonings now is the time
Microwave for 3 minutes, flip over, and microwave 3 more minutes. Pull them out as soon as they start turning light brown
The chips will crisp as they cool
Enjoy! (If you make a large batch you can store them in a sealed container for up to five days)
1 batch of chips 164-173 calories