No Fry Crispy Potato ChipsMar 09 2011 by
Are you one of those people that just have to have a crunchy chip to go with your lunchtime sandwich? I am. It must be all those school year lunch boxes that my mother packed for me. Sandwich, chips, fruit and a cookie. Classic. The beauty of these chips are that they ‘bake’ in about 3 minutes so you can make them in a flash (just be sure to keep your eyes on them at all times or there will be a flash of fire in your microwave-trust me I know).
- 1 medium sized red potato, the rounder the better
- 1-2 tsp olive oil or Garlic Gold Oil
- sea salt to taste
- seasoning of your choice (garlic, curry, chili powder, etc)
- Slice the potato into very thin slices. I used a mandolin to get a paper thin slice for a crispier chip.
- Place a piece of parchment paper on a paper plate.
- Spray or brush the potato slices with oil.
- Place 8 – 12 slices (this will depend on the size of your potato) on the parchment making sure not to overlap the slices.
- Sprinkle with sea salt and other seasoning of your choice.
- Cook on high in the microwave for 2 minutes (watching all the time). The chips should still be white and soft.
- Turn the slices over and cook again for about 1 minute more. Here you will have to watch VERY carefully because the cooking time will vary by microwave and the thickness of the slice. When you see the chip begin to brown, stop the microwave. The chips go from lightly brown and done to burned or worse in seconds.
- Your chips should be warm and crunchy. Serve along with your favorite sandwich and enjoy.
Makes about 30 chips from a medium size potato.
Serving size 15 chips.
Nutritional info will vary depending on the seasonings that are used.
These chips are best when eaten right away. They can be kept in a sealed container but they do get softer the longer they sit.