A big bowl of potato chips–1 potato, no salt, no fat
I used to be a chip-a-holic, but if I stick to a diet protocol that’s right for me, that usually means no store-bought chips. That’s okay because I’ve found a better recipe.
I rarely eat white potatoes anymore but they fit in fine as a carb within an hour before my daily workout or within an hour after. Sweet potatoes are better for me personally, and I can also use them in this chip recipe.
To make a bowl of chips like in the above photo, I use one medium potato, just smaller than the side of my fist. I slice it as thinly as possible. When I say thin, I mean paper thin. These are chips, not wedges!
The first way of making these chips is to use a plate sprayed with cooking spray, with the chips in a single thing layer and whatever seasoning you want on top, whether sea salt, spices, or non-salt seasonings. Microwave on high for 2 or 3 minutes until they juuuuuuuust start to brown.
The second way is to use aTop Chips Maker, which comes with a slicer. This is simply a microwave plate with holes in it. The slicer is the easiest way I’ve found to get the thinness I like. Using the Top Chips Maker, a single layer for 3 minutes on high makes perfect chips. I’m sure there are similar microwave safe plates out there but this is the one I use.
These feel like cheating but they’re exactly on protocol for my particular diet– a healthy workout carb with no fat or salt. Enjoy!
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