Microwave Herb Potato Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large baking potatopinch dried thymepinch free-flowing salt* pinch black pepper2 brown paper lunch bags * Free-flowing salt is finer than table salt, so a little goes a long way. If you don't have free-flowing salt, grind regular salt in a spice grinder until it's powdery.
Using a knife, the slicing blade of a food processor or a mandoline, cut the unpeeled potato into 1/16-inch slices.
Soak the potato slices in a bowl of cool water for a couple of minutes to remove excess starch, which will help get the chips crispy.
Drain and rinse the potatoes, then pat them dry.
Fold each paper bag into an accordion shape, with each fold about 1/2 inch long.
Place the folded bags into an 8 X 10 inch microwave-safe dish. Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
Place each slice into a fold of the paper bag, being careful not to overlap the slices.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, reusing the paper bags. Cool completely before storing in an airtight container.
Makes 4 servings, approximately 10 chips per serving.
Soak the potato slices in a bowl of cool water for a couple of minutes to remove excess starch, which will help get the chips crispy.
Drain and rinse the potatoes, then pat them dry.
Fold each paper bag into an accordion shape, with each fold about 1/2 inch long.
Place the folded bags into an 8 X 10 inch microwave-safe dish. Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
Place each slice into a fold of the paper bag, being careful not to overlap the slices.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, reusing the paper bags. Cool completely before storing in an airtight container.
Makes 4 servings, approximately 10 chips per serving.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 82.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.0 g
- Protein: 1.9 g
Member Reviews
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MADZI88
The post about the paper bag catching on fire discouraged me from using the microwave so I put sweet potato chips in the oven instead and baked them until they crisped up. OUTRAGEOUSly good. I did two batches: one savory with herbs & sea salt and the other with cinnamon. Really good. - 1/10/13
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RXMAMA2
Thanks for the advice on the salt! I just purchased a microwave chip maker from Pampered Chef and used it last night. I followed directions that were similar to this recipe but used garlic salt. Cook time for the PC chip maker was 2 min/tray. I will try this with salt-free BBQ rub next time. - 1/10/13
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MS_ZENZI
This is a tough one. Although the taste and texture is great, It is a bit labor intensive for a snack. I would love to make these for the kids, but I'd be standing at the microwave all day to make enough for us all. I made them with garlic powder and rosemary. A little salt goes a loooong way! - 2/14/13
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CD6730519
Made these last night and LOVED them! I did not have cooking spray, so I sacrificed some calories and tossed them in a little bit of olive oil, but it worked just fine (did add calories, though). But these are great because you can season any way you want, and they are MUCH healthier! Thanks! - 1/13/13