The potato was once considered the perfect food… then one day… we struck oil…
… Vegetable oil, that is… and we fried–and we fried–and we fried this once perfect food to within an inch of it’s life. And guess what? We liked it!!
Oh boy did we ever like it!
We liked it plain, ruffled, barbecued, cheesy, dipped or straight out of the bag… The potato chip became a national infatuation and Americans grew and grew until we resembled the potato we so love… kind of round and long and golden!
I know the story well. It’s my story too! Or should I say it was my story… now I enjoy my potato chips completely guilt free and delish…
I’m telling you, once you eat these potato chips, you’ll never want to go back to the killers you now eat (or the boring cardboardy “baked” potato chips. These are magnificent! They retain their full potato flavor, but they have all the salty crunch we crave.
Would you believe I once read in a diet article that celery is a good replacement food for a potato chip. They said it has all the crunch we crave and a naturally salty taste. You gotta be fricken kidding me! Now don’t get me wrong, I like celery … in stuff… but it’s hardly a replacement for the potato chip and it doesn’t fulfill my need for a salty, crunchy snack food!
Worry no longer… these microwave potato chips WILL do the trick!
Microwave Potato Chip Recipe
- 1 medium russet potato
- optional seasonings: Mesquite BBQ, Old Bay, chili powder, creole seasoning, etc.
- parchment paper
Using a mandolin or v-slicer, slice one medium russet potato (unpeeled) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings.
Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute (this is important, don’t miss this step).
Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked.
Salt and Vinegar Chips
This is one of my favorite options!
Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving. For those who like a stronger vinegar flavor, soak the potato’s in the vinegar for a few minutes before microwaving them.
The potato contains virtually no fat and is a significant source of vitamins C and B6, potassium, fiber, minerals, and complex carbohydrates. It has about the same number of calories as a similar-size apple. It’s said that the potato almost single-handedly nourished nineteenth-century Ireland until the potato blight struck.
Makes two servings. Per serving: 30 Calories (kcal);
trace Total Fat; (1% calories from fat); 1g Protein; 7g Carbohydrate; 0mg
Cholesterol; 2mg Sodium; 1g Fiber. Weight Watchers Core / 0 Points
What are your favorite flavor potato chips? Have you tried making your favorite in a healthy way? I LOVE COMMENTS — AND I SPREAD THE LINK LOVE RIGHT BACK TO YOUR WEBSITE!
This recipe shared with Real Food Wednesdays.