Originally Answered: Healthy Snacks?
**I highly recommend making these with the micro bacon tray as suggested in the recipe (buy one for 4 bucks at Wal-Mart). You are less likely to have them stick. I've been meaning to try these with some dry packaged ranch dressing mix next time to see how they taste. Also, I would suggest thoroughly rinsing the potato slices and patting them dry before cooking otherwise you get a very strong starch taste. **
Microwave Potato Chips
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
4 medium potatoes (russet, yellow gold or red potatoes)
Spices or herbs, such as granulated garlic powder, seasoning salt, cayenne, dried dill weed or anything else you can come up with
If potatoes are old, peel and slice thin, 1/16" in thickness, slicing across the potato. If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them 1/16" in thickness, slicing across the potato.
Sprinkle with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer. Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 7 to 8 minutes. Cooking time could vary slightly, depending on the wattage of your microwave. You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish. Rub the inside of the dish with some olive oil for the first batch of potato chips. I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish. After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
I've also heard these are very good, even for those who don't like chickpeas, but I haven't had a chance to try them yet so can't rate it for you.
Servings | 4
Preparation Time | 5 min
Cooking Time | 50 min
Level of Difficulty | Easy
A low-fat snack alternative to cocktail nuts, these spicy beans also taste great tossed into salads.
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 cup canned chickpeas, drained and rinsed
1/4 tsp garlic powder
1/8 tsp red pepper flakes
1. Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray.
2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and crunchy, about 45 to 50 minutes. Cool before serving. Yields about 1/2 cup per serving.