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  • Stephannie Coffin

    Microwave Potato Chips 1 medium russet potato parchment paper salt optional seasonings: chili powder, Creole seasoning, Old Bay seasoning, etc. Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Line the turntable tray of your microwave with parchment paper and place the potato slices on it without overlapping. Salt lightly and sprinkle with your choice of seasonings. Microwave at full power–watching closely–until spots of brown begin to appear, about 4-6 minutes. Turn off the microwave for 1 minute. Microwave again at full power until the slices are golden brown. (Be very careful not to over-brown or they will taste burned.) Remove from the microwave and allow to cool. Repeat until all potato slices are cooked. Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Sprinkle with salt before microwaving. Makes two servings. Per serving: 30 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium; 1g Fiber. Weight Watchers Core / 0 Points.

  • Sheri Dawdy

    Baked potato chips

  • Tanya K

    Microwave Potato Chips- NO FAT!! Several other healthy snack recipes, too -- roasted chickpeas, kale chips...

  • Lisa Clark

    Microwave Potato Chips- NO FAT!! Crispy and tasty. Simple vegan snack

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