© 2009 everyfoodfits

Healthier Potato Chips – Hey, Why Are You Laughing?

Just when you thought the term “healthier potato chips” was as improbable as “earn six figures working in your pajamas licking envelopes,” Every Food Fits steps in with some good news.  Great news, actually. These chips are crispy-crunchy, delicious, easy to make and microwaveable. OK, so they’re a little time consuming, but they’re so worth it. Put on a comfy pair of shoes, turn on some good music and get in the kitchen with this recipe.

Slice potatoes (Idaho russets pictured, but purple and red fingerlings work great) as thin as possible. Lightly oil a glass pie plate that will fit in the microwave oven. Place sliced potatoes flat on oiled plate, brush with oil and salt to taste. Microwave on high for 5-7 minutes, depending on your oven, until browned. Remove chips with a fork (might have to pry some of them off the plate) and place on paper towel-lined plate until cooled and crispy. Store in airtight container (if the chips make it that far, ours usually don’t!).

Leave the skin on, and reap the full benefit of this ever popular vegetable. Potatoes are a good source of carbohydrates, potassium, Vitamin C and fiber, and naturally very low in fat and calories. For more fun facts about the potato, “Peel Back the Truth.”

We tend to make our potatoes tastier with extras such as fat and salt. Fortunately vegetable oils – peanut, olive, sunflower, canola – are good choices for unsaturated fatty acids, and can be used sparingly to reduce the total fat.

Make your chips more of a meal with toppings such as salsa, beans, seasoned meat, peppers (hot or sweet), tomatoes, and low fat cheese, sour cream or yogurt.

How Stacey Got the Shot: This is one of her first food photos, shot with the “kit lens” at 55mm with f/5.6. ISO 200 with light coming in through the kitchen window.

Share the joy


  1. Rebecca
    Posted June 18, 2009 at 7:35 am | #

    Have you ever tried one of these gadgets–the Misto?


    It allows you to make your own cooking spray with higher quality oils–and no propellants. I think it would be perfect for making these chips! I frequently use it to oil vegetables thinly for roasting in the oven.

  2. everyfoodfits
    Posted June 18, 2009 at 8:24 am | #

    That’s a fantastic idea, Rebecca! Using a mist instead of drops sounds so much healthier.

  3. Posted June 22, 2009 at 9:11 pm | #

    Doing slim sliced potatoes in the micro is a good way for me to eat potatoes (which I really like) without all the fat (which I do not need) and if I eat a small portion it will fit in the diabetic info I have been devouring (I just found out I have diabetes). Thanks for this info. Will be making them tomorrow!

  4. TasteStopping
    Posted June 22, 2009 at 9:17 pm | #

    Wait…I thought you said that would be time-consuming! I could do that in less time than it takes to run to the store to buy some. Of course, I have a mandoline, and I’m not afraid to use it. (We even have a misto!) I will be trying this, as my kids have a hankering for potato chips, and this way we can all indulge without the guilt. Thanks!

    I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


  5. Posted June 22, 2009 at 9:34 pm | #

    YUm! I never thought to ever make chips in the microwave!!! I am trying this tomorrow! thanks!

  6. Beth
    Posted June 27, 2009 at 5:54 pm | #

    I am making these as we speak – do you layer all of the potatoes in one pan or do you simply do it one layer at a time (and that’s why its time consuming)?

  7. everyfoodfits
    Posted June 28, 2009 at 8:08 am | #

    We’re so pleased that everyone is as excited about this recipe as we are!

    Beth – you guessed it, it’s that one layer of thinly sliced potatoes that makes this a time-consuming endeavor. But your patience will be handsomely rewarded with delicious and crispy chips!

Post a Comment

Your email is never published nor shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This entry was written by everyfoodfits, posted on June 18, 2009 at 7:16 am, filed under Carbohydrates, Recipes, Sensible Indulgence and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data