Dangerously easy, these Skinny Microwave Potato Chips will become a delicious obsession!
Snacks like these potato chips are quick and take almost no effort. These are so much healthier and cheaper than potato chips from a bag, even those healthy options!
The most important part of this recipe, in my opinion, is using a mandoline. I have a small handheld mandoline slicer; they're really cheap, only about 15 bucks, and easy to store. I use it everyday for so many different things. It's great for thinly slicing onions, making dill pickle coins, or by thinly slicing lemons/limes for a lemonade/limeade garnish to stir in.
Regarding the oil for this recipe, you can use whatever you have on hand. I usually use either coconut oil cooking spray or a really fruity extra virgin olive oil. The cooking spray, of course, makes these chips delicious and more traditionally flavored but the extra virgin olive oil makes these taste gourmet with coarse sea salt and freshly ground pepper.
Skinny Microwave Potato Chips
Source: The View From Great Island
- 1 russet potato (washed & dried; not peeled)
- cooking spray or olive oil (I use coconut oil cooking spray)
- salt (I like coarse for these), freshly ground pepper, herbs...
Very carefully, slice the potato as thinly as possible with a mandoline slicer. Try 1/8 inch thick.
Add the slices to a bowl and spray or drizzle with just enough oil to lightly coat.
Take a piece of parchment paper (or paper towel) the same size as your microwave plate and lay it on the plate. Arrange the oiled potato slices on the paper. Do not overcrowd; you will have to work in batches to use the whole potato. Microwave for 2 1/2 to 4 minutes, or until crispy and golden. Watch carefully as some chips will crisp faster than others, so carefully pull those out. Season with salt, pepper, and herbs if you'd like and enjoy!