Recipe: Quick and Healthy Homemade Potato Chips

I recently had surgery and my recovery involved doing as little as possible for four weeks.  Not so easy to do with three active children in the middle of the school year.  My sweet mother volunteered to take care of all of us.  I know it has been a lot of work for her, but the selfish side of me has enjoyed all the pampering and home cooked meals. While searching for some quick and healthy snacks to make for the girls after school treat, she came across this recipe at Eating Well for Microwave Potato Chips.  Chips that are not deep fried and quick to make...yes please!  The original recipe called for Yukon gold or red potatoes, but my mother made hers with sweet potatoes, purple fingerling potatoes and Idaho potatoes.  Not only were they colorful but they were so tasty.

 

I am always looking for ways to make my children's lunches and snacks a bit more healthier and this is a great alternative to processed over chemicaled bagged chips.  

Thanks Mommy for finding such a great healthy recipe.  Enjoy!

Quick and Healthy Homemade Potato Chips

{adapted from the original recipe by Eating Well}

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Ingredients

• 1 1/3 pound potatoes, unpeeled and scrubbed
• 2 tsp olive oil
• 1/2 tsp salt

Instructions

1. Slice potatoes into very thin rounds.
2. Toss the slices in a medium bowl with olive and salt to coat evenly.
3. Coat a large micro-wave proof plate with cooking spray. Arrange some potato slices in a single layer on the plate.
4. Microwave, uncovered, on High until some slices start to brown, about 2 to 3 minutes (depending on the potato thickness and microwave power).
5. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, another 2 to 4 minutes. Check frequently and rearrange slices as needed to prevent scorching.
6. Transfer the chips to another plate and allow to cool completely. The chips will crisp more as they cool.
7. Repeat with remaining slices.

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