Quick Crunchy Potato Chips
- 1 medium baking potato (7 to 8 ounces), scrubbed
- 1/2 teaspoon extra virgin olive oil
- Sea salt, to taste
- Olive oil spray
- Slice the potato into very thin (about 1/16-inch-thick) rounds.
- Place them in a large resealable plastic bag and drizzle the oil over them.
- Seal the bag and toss to evenly coat the potatoes.
- Season them with salt and toss again.
- Cover a large microwave-safe dinner plate with parchment paper.
- Lightly mist the paper with spray.
- Working in batches if necessary, place the potato slices on the parchment in a single layer.
- Microwave the potatoes on high for 5 to 7 minutes, or until the chips are completely crisp (be careful not to burn them).
- Allow them to cool for about 2 minutes.
- Serve immediately.
- Each (about 3/4-ounce) serving has:
- Calories: 88
- Protein: 2g
- Carbohydrates: 17g
- Fat: 1g
- Trace Saturated Fat
- Cholesterol: 0mg
- Fiber: 2g
- Sodium: 6mg
baking potato, extra virgin olive oil, salt, olive oil spray
Taken from www.epicurious.com/recipes/food/views/quick-crunchy-potato-chips-375476 (may not work)