By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com
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.
Minutes to Prepare: 3
Minutes to Cook: 20
Number of Servings: 4
Feel free to change up the spices or seasonings. Cayenne pepper, garlic powder, or rosemary will all work well with these chips.
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.
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 2 servings, approximately 20 chips per serving.
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SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of " The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.