Sunday, August 24, 2014
PHEBESS suggested this simple, fast, nifty trick:
Slice a potato as thinly as possible.
Arrange on a piece of parchment paper in the microwave, 1 layer thick. That's it: no oil, no salt.
Microwave on high for 8-10 minutes until brown and crispy.
A little variation that doesn't add many calories -- during the last minute, a light sprinkling of grated Parmesan or grated old cheddar.
And of course it's easy to imagine other variations -- or using individual chips as crackers.
Mmmmmm. I really believe I like these better than conventional potato chips which now taste too greasy and too salty for me!!
These are delicious warm and crunchy!!