| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, July, Fatfree | 1 | Servings | ||
INGREDIENTS
| 1 | Potato, thinly sliced (peel | |
| Or don't peel) |
INSTRUCTIONS
Spray a dinner plate with Pam. Place potato slices on plate in a single row. Microwave on HIGH for 4 minutes. Turn slices over and continue to microwave on high another 3 to 5 minutes. Potatoes are done when they are lightly browned - if they aren't browned, they won't get crisp. This may take longer depending on your microwave's wattage but you will be safe with the initial 4 minutes of cooking. You need to watch them carefully after that. Now comes the hard part <g>. Remove from plate and toss in a bowl with salt or seasoning of your choice and let cool! It is important to let them cool so they can crisp up. This recipe makes a small amount but I think these are tastier than the commercial fatfree chips. I haven't had such good luck doing this with sweet potatoes unfortunately. From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree Digest [Volume 9 Issue 26] July 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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