Microwave Herb Potato Chips

1.9KSHARES
Microwave Herb Potato Chips

4.2 of 5 (21)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Microwave Herb Potato Chips calories by ingredient
Report Inappropriate Recipe



View the original recipe for Spicy Sweet Potato Chips

Introduction

When you're craving something crunchy but don't want the added fat, whip up a batch of these chips. You will not need any special equipment for this recipe, just a couple of brown paper bags.
When you're craving something crunchy but don't want the added fat, whip up a batch of these chips. You will not need any special equipment for this recipe, just a couple of brown paper bags.

Number of Servings: 4

Ingredients

    1 large baking potato
    pinch dried thyme
    pinch free-flowing salt*
    pinch black pepper
    2 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.




Tips

Feel free to change up the spices or seasonings. Cayenne pepper, garlic powder, or rosemary will all work well with these chips.


Directions

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.

1.9KSHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    24 of 24 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 24 of 24 people found this review helpful
    I used a Misto spray instead of cooking spray. PLEASE BE WARNED... DO NOT DO THIS!!! The paper bag caught fire inside the microwave during the second cooking. - 1/2/13

    Was this review helpful?   yes  No


  • 9 of 23 people found this review helpful
    Too many carbs for so little food. Not worth it - 12/31/12

    Was this review helpful?   yes  No

  • Very Good
    7 of 8 people found this review helpful
    Thanks for the tip to powder salt Brilliant. I love PARSNIP chips too, I never need to salt those they are too Delicious. - 9/14/12

    Was this review helpful?   yes  No


  • 6 of 7 people found this review helpful
    What is the incentive to microwaving as opposed to baking on a sheet in the oven? All the time involved in folding paper bags and tucking chips in folds, etc. Seems like you could get a similar result, and possibly healthier by sticking them under the broiler? - 1/10/13

    Was this review helpful?   yes  No
See All Comments