HOMEMADE POTATO CHIPS

Appetizers

Yield: calculate 1/2 potato as 1 serving

1 to 4 medium Idaho potatoes
non-iodized salt or Kosher salt to taste
dried basil, oregano, garlic powder and/or cayenne, if desired

Packaged chips that are salt-free can be hard to find. Also they’re full of fat, calories and sodium. These crunchy munchies are easy and guilt-free! When you’re off the LID, you may prefer these to regular chips.

  1. Scrub potatoes thoroughly; dry well. Slice paper thin, either in the food processor or by hand. You should get about 24 slices from each potato.
  2. Microwave Method: Place 12 slices at a time on a microsafe rack. Sprinkle lightly with desired seasonings. Microwave on HIGH for 4 minutes, or until dry and crunchy. Watch carefully because cooking time depends on moisture content of potatoes. If necessary, microwave 30 seconds longer and check again. Repeat until crispy. Repeat with remaining potato slices.
  3. Conventional Method (for a large batch): Preheat oven to 450 degrees F. Spray a baking sheet lightly with non-stick spray (LID-safe). Place potato slices in a single layer on pan. Sprinkle lightly with seasonings. Bake at 450 F about 15 to 20 minutes, until crispy and golden.

Do not freeze.

Tip: These are best eaten within a few days. The fresher the better.