Microwave Crispy Potato Chips (Eating Well)

Name: Microwave Crispy Potato Chips (Eating Well)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 1/3 lbs yukon gold potatoes or 1 1/3 lbs red potatoes, unpeeled, scrubbed; 2 teaspoons extra virgin olive oil; 1/2 teaspoon salt

Submitted by blucoat

"A healthy, quick, and easy recipe from Eating Well Magazine. To make extra-crispy chips, use a mandoline for even thinner slices. Only 141 calories and 2 g fat per serving. Store in an airtight container for up to 3 days."

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Ready In:: 20mins
Ingredients:: 3
Serves:: 4

ingredients

1 ¹⁄₃ lbs yukon gold potatoes or 1 1/3 lbs 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.

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Reviews

Very good! I laid mine out flat on a plate and microwaved for 4 minutes, which browned them and cooked them through. They did stick to the plate badly though, despite the oil.

stonecoldcrazy