Fat Free Potato. Chips

Ingredients

• 1–2Russet potatoes
• PinchGarlic powder
• PinchOnion powder
• PinchKosher salt

Instructions

1. 1

   Wash the potatoes

   If you plan to leave the skins on, wash and scrub the potatoes before slicing.

2. 2

   Slice thinly

   Use a mandoline or another slicer to cut the potatoes into thin chips.

3. 3

   Arrange the chips

   Place the slices in a single layer on a sheet of parchment paper.

4. 4

   Add the seasonings

   Sprinkle the garlic powder, onion powder and kosher salt evenly over the chips.

5. 5

   Microwave carefully

   Microwave for 5–7 minutes, watching the chips closely as they cook.

6. 6

   Check for colour

   Stop cooking when the chips begin to turn golden brown.

What are potato chips?

Potato chips are thin slices of potato cooked until crisp, a familiar American snack. This version uses the microwave rather than frying, so it needs no added oil.

Russet potatoes are a practical choice for slicing into chips, while garlic powder, onion powder and salt add a savoury finish. The short cooking time makes close attention important.

Nutrition and macros by portion

The nutrition label shows one serving as written: 116 calories, 3g protein, 26g carbs, 0g fat.

The potato provides most of the carbohydrates, along with a little protein and fibre; the small pinches of seasoning contribute little energy, though the salt adds sodium. For a more balanced plate, serve a portion with vegetables and a protein-rich food.

Choosing and slicing the potatoes

Russets: Their firm flesh makes them easy to slice into pieces that hold together during cooking.

Even slices: A mandoline can help make the chips a consistent thickness. If slicing by hand, aim for similar thin slices so they cook at roughly the same rate.

Seasoning the chips

Dry seasoning: Garlic powder and onion powder cling to the potato without needing oil. Sprinkle lightly and evenly so one area does not end up much saltier than another.

Parchment: Arrange the slices in a single layer on parchment suitable for microwave use. Avoid overlapping them, as covered areas may stay soft.

Watching the microwave

Timing: The recipe gives a 5–7 minute range, but microwaves can cook differently. Keep watch throughout and use the colour cue rather than relying only on the clock.

Doneness: Stop when the chips begin to turn golden brown. They can go from pale to overdone quickly, so do not leave them unattended.

Getting a crisp texture

Single layer: Give each slice room on the parchment so it cooks evenly. If the batch will not fit without overlapping, cook it in separate batches.

After cooking: Handle the chips carefully, as thin slices can be delicate. Let them sit briefly before serving and check that they have reached the texture you want.

Serving ideas

These chips can be served on their own as a snack or alongside a sandwich or simple lunch. Their seasoning is mild, so they also pair well with a savoury dip if that suits your meal.

For a more substantial plate, serve them with a protein-rich accompaniment and some vegetables.

Recipe notes & tips

• Scrub the potatoes well if you are keeping the skins on.
• Slice the potatoes as evenly as you can for more consistent cooking.
• Use parchment that is suitable for microwave use.
• Keep the slices in a single layer rather than piling them up.
• Watch the chips closely during the full cooking time.
• Stop as soon as the slices begin to turn golden brown.

Variations

• More garlic: Add a little extra garlic powder for a stronger savoury flavour.
• More onion: Increase the onion powder slightly for a more pronounced onion note.
• Peppery finish: Add a pinch of black pepper with the listed seasonings.
• Herb seasoning: Sprinkle on a small pinch of dried herbs before microwaving.
• Skin-on chips: Leave the peel on after scrubbing for a more rustic finish.

Common mistakes to avoid

• Uneven slices: Thick and thin pieces cook at different speeds; aim for a consistent thickness.
• Overlapping chips: Covered slices may remain soft; arrange them in a single layer.
• Walking away: The chips can brown quickly; stay nearby and watch them throughout.
• Cooking past golden: The slices may become too dark; stop when they first begin to turn golden brown.
• Using unsuitable parchment: Check that the parchment is microwave-safe before cooking.

How to store

These chips are best eaten soon after cooking, as they can lose their crispness while stored. If needed, keep them in an airtight container at room temperature and eat within a day; reheating briefly in the microwave may help, but watch carefully.

Frequently asked questions