a balanced plate with room for dessert

Potato Chips

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My mother in law was recently on a low-iodine diet, which meant that she had to avoid pretty much all grocery store salty snacks because you can never tell if the salt used is iodized or not. The solution? Homemade potato chips! I peeled the potatoes and sprinkled uniodized salt on them. These were super easy and delicious to make and they were able to temporarily satisfy her craving for salty, crunchy foods. I think the best part may be that you don’t need a deep fryer (or a large pot full of oil) – these babies are microwaved!

Potato Chips
serves 1

1 large russet potato, peeled
1 tablespoon vegetable oil

  1. Thinly slice the potato into paper-thin slices.*
  2. Place slices into a large zip-top bag with oil. Toss to coat.
  3. Spray a large plate with vegetable oil and place oiled potato slices onto plate, being careful not to overlap slices.
  4. Microwave for 3 – 5 minutes, or until lightly browned. If they aren’t browned, they won’t be crispy. Be careful – these will look uncooked one moment and then burnt the next!
  5. Sprinkle lightly with salt and serve.


*I used a mandoline to slice mine. My food processor didn’t slice them thin enough (maybe there’s a blade I can buy?). The mandoline did the job though. It was really quick and easy to use.


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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