Potato Chips--Make Your Own!

apothecarist

Here's a recipe I got from Eating Well. I made them today and they turned out very nicely! I used a Russet Potato and didn't add the olive oil, only the salt. Despite no oil, they still were pretty good and I'll be making these again.

(Makes 4 servings, 12-14 potato chips each)

INGREDIENTS
1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

PREPARATION
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.


TIPS & NOTES
Make Ahead Tip: Store in an airtight container for up to 3 days.


NUTRITION
Per serving: 141 calories; 2 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium.

Nutrition Bonus: Potassium (27% daily value).