Homemade Low Calorie Potato Chips

From: Pacocase

On Sep 30, 2009

These are wonderful. For those who wonder why it works so well in a microwave, it is because of the way a microwave cooks - by vibrating and thus heating and evaporating water molecules. It gets a bad rep on other food, but as soon as I read this recipe it was a no-brainer. I flipped three times and used two plates for less contact area between chips. This allows you to flip one plate while the other is heating. The result is amazing for such little work.

From: Lucky in Bayview

On Sep 20, 2009

These are REALLY good! DH couldn't get enough. After arranging them on the plate, I blotted them with a paper towel and seasoned with salt only. what a fun recipe. Thank you for posting!

From: LeighAnn

On Feb 1, 2003

This was wonderful! I love store-bought sweet potato chips, so I decided to try to make these chips with a sweet potato. They turned out great! Better than store-bought, and much less expensive! Plus, they're a great healthy snack. I didn't have to cook mine quite as long as the recipe suggests--mine began to turn brown during the first of the two 2-minute segments. Just take them out whenever they start to turn brown. You don't want to overcook them! Again, let me just say that these were super, and I'll definitely make them in the future!!

From: drea228a

On Jul 23, 2002

I used my food processor to slice the potato real thin, so preparation was a breeze. I tried adding a little vinegar with the seasoning and had a fantastic low-fat snack!