Mr. Prevention and I had meal planned, my grocery list was made, and he then declared that on account of the stunning mid-Ohio weather we WERE grilling out last night. Sigh. He was right, there are few days in late October that short-sleeves and the grill are in order. And last night was one of those nights. Just when my crock pot and I had become fond of one another again..
To go along with lean deer bratwursts on the grill, I recalled an easy microwave potato chip recipe I had come across awhile back. Because really, when you grill out, you don’t want to ruin the occasion by messy-ing the kitchen. Or at least that’s my take on the whole grilling out thing…
Anyways, these were DELICIOUS! And easy! And lazy! As in, think of the least skillful cook you know…even they can make these chips. Yep, I said it. P.S. Kristen Lynn that means you! Even YOU can make these chips! 😉
Microwaved Potato Chips from Christine’s Cuisine
2 russet potatoes, scrubbed clean, skin on, sliced thin
¼ cup 3 Tbsp extra-virgin olive oil
Salt or seasoned salt (I used 1 tsp garlic salt)
Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important – you will likely not get a thin enough slice if you try to use a knife]
In a bowl, toss (toss to coat both sides so they don’t stick to the plate!) the potatoes with olive and sprinkle on salt or seasoning.
Arrange the potatoes in a single layer on a microwave safe plate.
Working in batches, microwave the potatoes on high for 5-7 minutes [my microwave was more like 8-9 minutes]. Check the potatoes every 30 seconds after the first 4-6 minutes since they can burn if cooked for too long. The finished potato chip should be golden brown and crisp.
Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. Serves 4.
Nutrition Information (per serving): 150 calories; 10.3 g. fat; 0 mg. cholesterol; 240 mg. sodium; 13 g. carbohydrate; 1.5 g. fiber; 2 g. protein
Result: YUM! And crisssspy! These are very similar to kettle chips! The olive oil adds a lot of flavor, so don’t go over-board on the salt or garlic salt. I think a fun change to make would be canola oil with a bit of cinnamon and sugar for a dessert-like chip. These do take some time, but they’re not hard…just plan them accordingly with your meal! 😀 Health-wise, you’re not picking up preservatives, added salt, or the trans fats that are hidden in many chips. The fat in these chips are healthy fats, coming from olive oil. Not to say they’re a free-for-all, but they’re a healthy alternative when compared to a lot of options in the chip aisle!
I did not get to my lower body workout yesterday — I am so ashamed to admit that! But if this blog is nothing else, it’s great accountability for me. Which…obviously could be going better for me when it comes to this whole strength routine because my “excuse” for not doing my lower body routine is poor. My reasoning is that I really wanted to score my first goal with my new hockey team last night, and I didn’t want Jello legs during my game. But of course, I am still scoreless, so tomorrow…tomorrow is lower body day. PROMISE. And a short run…assuming my legs don’t go numb from the torture. 😉
…In brighter news, I am still candy free! 😀 (Way to get something right, self!)
Question: What’s your favorite crunchy pleasure? Are you a chip person, or do you go more for pretzels? Crackers? Pita chips?
I do love chips, but I don’t have them often. Like Pringles tells me, once you pop you can’t stop! So right they are!
P.S. Those who subscribe to receive my blog via email — are you getting the emails? I have heard from several people that they are not receiving them, and have not been for over a week now. Let me know either way…and I will aim to resolve this! Sorry! And, thank you for reading! 😀
Have a grrrrrreat week!