Microwave Potato Chips

From EatingWell: January/February 2009, January/February 1997

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 voilÃ ! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.

READER'S COMMENT:

"Amazing! I made them for the first time today, I had to use virgin olive oil because I had no spray on, took a little longer but the crunch was still there. So much cheaper than buying chips and better than waiting an hour for them to...

Makes: 4 servings, 12-14 chips each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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 & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days.

Nutrition

Per serving: 141 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium.

Nutrition Bonus: Potassium (27% daily value).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 fat

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