Microwave Herb Potato Chips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 large baking potatopinch dried thymepinch free-flowing salt* pinch black pepper* 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.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
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, using more parchment. Cool completely before storing in an airtight container.
OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.
Serving Size: 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.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
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, using more parchment. Cool completely before storing in an airtight container.
OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.
Serving Size: Makes 4 servings, approximately 10 chips per serving.
Nutritional Info Amount Per Serving
- Calories: 63.7
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 90.3 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g
Member Reviews
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KBEHNKE81
I sliced mine very thin with a veggie peeler, and only had to cook for about 3 minutes. Take them off the parchment (I used wax paper) as soon as they will come off or they'll stick. Careful not to over season - you don't need to blanket them in whatever you're sprinkling! This hit the spot. :-) - 4/30/16
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CD9138422
So I tried it both ways (microwave and oven on a rack) and it seemed that they turned out better for me in the microwave. Using the temp given for the oven and the lesser amount of time given, they burned to a black crisp. Will try again at a later date and will be sure to lower the temp. - 7/23/14