Fat-free Microwave Potato Chips

I don’t watch much television – I’d rather be cooking, reading or spending time outdoors. Once in a while I do succumb, however. A couple of months ago, I was flipping through the channels looking for something worth watching and I paused at an infomercial for a microwave potato chip maker. It got me to thinking, “I can do that without a plastic gadget” … and the results are delicious! Use a mandoline (or sharp knife and steady hand) to create uniform, thin potato slices; soak in water or vinegar to remove excess starch, and then, in less than ten minutes you’ll have a bowlful of low calorie snacks. One of the things I love most is that you can cook up just one potato at a time, so you won`t have the rest of bag winking at you seductively from across the room. These chips are tasty on their own, plus they make the perfect guilt-free dippers. Speaking of dips, ditch the sour cream and use lowfat Greek yogurt – it’s fantastic for chips!

It may be hard to believe, but you really can make tasty, crisp potato chips in the microwave!

It may be hard to believe, but you really can make tasty, crisp potato chips in the microwave!

Ingredients

For plain and salt & vinegar chips

  • 2 medium russet potatoes
  • Cold water
  • Cider vinegar (approximately 1 cup / 250 mL)
  • Salt

For the dips

  • 1 cup lowfat Greek yogurt, divided
  • 1 tablespoon (30 mL) powdered Ranch salad dressing
  • 1 tablespoon (30 mL) taco seasoning

Method

  • Slice the potatoes as thinly as possible (1/8 inch or .4 cm).
  • Put half the slices in a small bowl and cover with cold water. Put remaining slices in a second small bowl and cover with cider vinegar.
  • Soak the slices for 45 – 60 minutes.
  • While potatoes are soaking, prepare dips: divide yogurt among two small bowls. Add powdered Ranch dressing mix (or other seasoning of your choice) to one bowl and taco seasoning mix to the other. Stir to blend well; cover and refrigerate.
  • To cook the chips: Working with one bowl at a time, remove the potato slices from the liquid and dry on a clean kitchen towel.
Be sure to dry your potato slices thoroughly after soaking; this will help promote crisping

Be sure to dry your potato slices thoroughly after soaking; this will help promote crisping

  • Lay the slices out in a single layer on a sheet of parchment paper the same size as your microwave turntable.
  • Sprinkle lightly with salt.
  • Lay the parchment on the turntable, close the door and microwave on high power for 3 minutes.
  • Carefully flip the potato slices over (they’ll be very hot).
  • Microwave for 2 minutes. Check and remove any chips that are golden brown and place these on a wire rack to cool.
After you've flipped them, watch the potato slices carefully as they will start to brown very quickly.

After you’ve flipped them, watch the potato slices carefully as they will start to brown very quickly.

  • Continue microwaving the potato slices in 30 second increments, removing cooked chips after each interval and placing them on a wire rack to cool.
Gauge the doneness of your chips by colour, not texture. They may still be a little floppy when you remove them from the microwave, but they will quickly crisp up. Gauge the doneness of your chips by colour, not texture. They may still be a little floppy when you remove them from the microwave, but they will quickly crisp up.

Gauge the doneness of your chips by colour, not texture. They may still be a little floppy when you remove them from the microwave, but they will quickly crisp up.

  • Depending upon the power of your microwave, the entire cooking process can take from six to ten minutes.
  • Be sure to watch the potatoes carefully as they cook so they don’t burn.
  • Note that they will crisp up as they cool and once cooled can be stored in an airtight container for up to two days.
  • If you are making multiple batches of chips, be sure to let the microwave turntable cool down between batches so it doesn’t overheat and crack.

Makes 3 – 4 cups of chips (depending upon size of potatoes) and 1 cup of dip.

* Final notes: if you’re looking for low-fat instead of no-fat, you can spritz or brush the potato slices very lightly on one side with olive oil before microwaving them. It adds just a gentle hit of flavour that my grown-up kids really liked.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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5 Responses to Fat-free Microwave Potato Chips

  1. Gonna try this! 🙂 I really need to invest in a mandolin, though.

  2. Thank you, Paula, heart-healthy, quick snacks are always good! I have had the “plastic gadget” for years but this is a great alternative for those who do not. Love the vinegar soaking too, I really am excited to try that! Mandolins really are an awesome kitchen tool, and so is parchment paper, as you have shown us! I am going to share your post with credit to you of course! ❤

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