Microwave Potato Chips
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Microwave Potato Chips
Did you know that you can make potato chips without a deep fryer? Try these with the kids, they will never know that there a lot less fat.
Times
- Prep Time : 30 min min
- Ready Time : 30 min
Servings
Ingredients
- 1-1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
Directions
- 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
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.
About Eating Well
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Pareve , Snacks , Chanukah, Fourth of July, Passover Recipes, Purim, Super Bowl , American , Make Ahead, Quick (under 30 minutes) , Budget, Comfort Food, Gluten Free, Kid Friendly, Low Fat, Vegan , Potatoes , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Thank you so much for this recipe, I cannot eat most chips in the store because of food allergies and many are not kosher. And to make them the usual way takes so much oil. So thank you I will defiantly make these.