Saturday, November 03, 2012

Saturday's Supper - Microwave Potato Chips

Yeah that's right! This Saturday's Supper is actually a snack. Microwave Potato Chips! Who even knew this was possible but it is. The potatoes turn out delightfully crisp and you can control what you put on them which makes them fabulous! My Mom and I tried regular white potatoes and a sweet potato and both turned out nice. I got this recipe from an email and wasn't sure it would work but my Mom and I were daring and gave it a try. I will definitely use this recipe in the future when I'm craving a crunchy potato fix.


Microwave Potato Chips

(makes 4 servings, 12-14 chips each)
1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons or so of extra-virgin olive oil
1/2 teaspoon salt
Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss 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 upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and   allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

Modifications
* We didn't flip them part way through and they turned out fine.
* Watch these carefully though because they will burn and start to smoke if you don't.
* I can imagine using a variety of flavored oils, herbs and spices to make these in a variety of flavors. 
* I have no idea how well these store because we ate them all. We only made a couple potatoes worth too so this is the perfect way to cook a potato if you only have a couple on hand.
* Since this recipe came from an email I have no idea who to credit to or who figured out the nutrition information.

Have you ever found a forwarded email recipe to be really good? On the flip side, have you ever tried something that was in an email or online that turned out really bad?

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