- 1 and 1/3 pounds of potatoes (4 medium) [Yukon Gold or Red variety are best]
- 2 tsp. olive oil
- 1/2 tsp. Morton's Salt Substitute
- Scrub potatoes to clean, but DO NOT peel them -- the skin of the potato is where most of the nutrients are.
- Slice potatoes into thin rounds, about 1/8 inch thick. Try to get them all a uniform size -- it will help in the cooking process.
- Toss potato rounds in oil and salt substitute. I found it was easiest to do in a plastic bag, rather than a bowl.
- Coat a large microwave-safe plate with Pam. Arrange some of the potato rounds on the plate (In a single layer).
- Microwave, uncovered, on HIGH for 2-3 minutes or until some of the slices start to brown.
- Turn potato rounds over and continue microwaving until they crisp and turn brown around the edges (Around 2-4 minutes) -- Check the rounds often to make sure they are not scorching
- Transfer the cooked chips to a plate to cool, where they will continue to "crisp up".
- Do additional batches, if needed
Each Serving: (12-14 chips) 130 calories, 26 g carbs, 2 g fat, 3 g protein, 925 mg potassium, 0 mg sodium
There you have it folks -- if you use a salt substitute -- you can make potato chips with NO sodium. This might be my new "salty" fix!