Sunday, June 3, 2012

Recipe: DIY Potato Chips

This is, by far, one of the most mind-blowing recipes I've come across. I'm giving credit to lovetolaugh54 who posted this in a recipe swap forum. I'm modifying it slightly by using my salt substitute .


  • 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
To Make:
  • 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
Serves: 4
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!

Happy Cooking!


  1. This sounds amazing and I intend to try it in the next couple of days.

    Now, to find someone named Pam...

    1. Hahaha -- That one made me laugh out loud. Happy Cooking!