Homemade Potato Chips
Per ServingHomemade Potato Chips |
||
|---|---|---|
| Makes: 3 | ||
| Serving Size: 1/3 potato (about 15 chips) | ||
| Calories | 40 | |
| Fat | 0 | g |
| Carbohydrate | 9 | g |
| Fiber | 1 | g |
| Sugars | 0 | g |
| Cholesterol | 0 | mg |
| Sodium | 395 | mg |
| Potassium | 170 | mg |
| Protein | 1 | g |
| Phosphorus | 40 | mg |
| Choices: Starch 0.5 | ||
- Makes: 3
- Serving Size: 1/3 potato (about 15 chips)
- Preparation Time: 10 minutes
- Cooking Time: 6 to 7 minutes per batch
Ingredients
| 1 | med. | russet potato (about 5 oz.), washed, unpeeled |
| Baking parchment paper | ||
| 1/2 | tsp. | kosher salt (or salt-free seasoning such as Mrs. Dash Garlic & Herb Seasoning Blend) |
| 1/2 | tsp. | mild chili powder |
Directions
- Slice the potato very thinly, making sure all slices are about the same thickness. You should have about 45 slices.
- Cover the turntable of the microwave oven with a piece of baking parchment paper. Sprinkle the paper with some of the salt and chili powder. Place the potato slices on the paper in a single layer. Sprinkle with some more salt and chili powder. You may have to do this in two or three batches, depending on the size and shape of your turntable.
- Cook at full power for 4 to 6 minutes, or until the potatoes just start to brown. Turn off the microwave oven and let the potatoes rest for 1 minute. Cook again at full power until the potatoes are nicely browned. Make sure they do not burn. Repeat with any remaining slices.
Technique: Thinly Slicing, Microwave Cooking
Use a mandoline slicer to create nearly paper-thin slices, which quickly cook to crisp stage in—surprise!—the microwave, with no added fat.
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