Recipe 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.
Top Review by stonecoldcrazy
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.
- 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 See How It's Made
- 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.