How to Make Crisp No Fat Potato Chips

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Introduction: How to Make Crisp No Fat Potato Chips

About: The Tortilla Channel is a food channel dedicated to delicious, nutritious food inspired on the tortilla with or without a twist. Breakfast, lunch, diner and snacks you can find it on the Tortilla Channel. Yo...

In this instructable I will show you how you can make crisp potato chips with no fat. Chips are my favorite snack, but store-bought chips contain a lot of additional fat and calories. Therefor I have been looking for a low calorie version without fat you can make yourself.

I found a solution which is very easy. You take a potato. One big potato is enough per person. Clean the outside you do not necessarily have to peel it. Then take a very sharp knife or a mandolin to cut the potato in very thin slices. Put some cold, cold water in a large bowl and put all of the potatoes in. Potatoes contain a lot of starch which makes potato stick. The cold water helps remove the starch so it will not stick.

Leave the potato in the cold water for a couple of minutes. Then put every slice on kitchen paper and dry the slices. Now put some parchment paper on a plate and line up the slices on the plate. Put the plate in the microwave and leave it in for 6 minutes at 900W. Depending on the power of your microwave you have to increase or reduce the length. You do not need any oil or cooking spray this is not crisp no fat potato chips for nothing.

If you want you can add extra flavoring like:salt, garlic powder, paprika powder and chili powder. I flavor the chips after I take them out of the microwave, but you can also do it before, more likely it will stick a little better. Now take a bite and you will be surprised at the crisp, crunch of these potato chips. Best of all you can enjoy guild free potato chips. How cool is that?

Step 1: Watch One Minute Video

Want to see how to make the potato chips? Watch the 1-minute food inspiration video.

Step 2: What Do You Need to Make This Recipe

To make chips for three persons you need:

  • 3 potatoes
  • A mandolin or sharp knife
  • Flavors:
    • salt,
    • garlic powder
    • paprika powder

Step 3: Instructions

  1. Clean the potatoes.
  2. Slice into thin slices using a sharp knife of mandolin.
  3. Put into cold water and rinse to remove starch.
  4. Dry on kitchen paper.
  5. Put parchment paper on a plate and put the slices on the plate.
  6. Put the plate nn the microwave for 6 minutes at 900 Watt.
  7. Sprinkle the chips with flavoring with flavor of your choice or leave as is.

Step 4: Notes

Do not crowd the plate. Heat in the microwave in three or four batches until done.

I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.

More information and a printable recipe can be found on The Tortill Channel.

2 People Made This Project!

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25 Comments

Guilt* -free. Yum.

This is GREAT. I cut the potato at the 3mm thickness on a mandolin. 1000 w microwave had them perfect in 4 1/2 minutes. Excellent. Thanks

1 reply

I've follow this instructable but the chips would'nt be crispy even after 10min at 1000W in a microwave

2 replies

I am sorry to hear that. Did you use a starchy/crumbly potato and use a mandolin or cut them by hand? And how many chips did you put on the plate in the microwave? I do around 15 at a time.

I don't know what kind of patato i've used. I 've used a combi microwave now and the result after about 20min are crispy brown. If I decrease the baked time the patato would'nt be crispy but stay either weak. I've tryed several badges but the result is rather poor

In the nineties you could buy bags of chips in the store that were cooked in a giant microwave oven. They were called Louise’s and they were good sometimes, but the consistency from one bag to another was never right.
When cooking thin slices of potatoes, it helps if you use a potato with a high solids content. They make chrispier potato chips. Yukon Gold, kennebec, are examples of higher solids potatoes. Russets tend to turn brown. If you have trouble with the chips turning brown, rinse the slices longer in more changes of water. There was another brand of fat free potato chips called Childers, that was on the market from 1991 until 1998. They were baked in a traditional oven. Their original recipe called for :
washed thin slices of potatoes and dry throughly. place slice on a heated buttered iron skillet with a second , smaller iron skillet , also heated with a light brushing of butter on the bottom of the skillet. Place potato slice in large skillet, place small skillet bottom down in contact with the potato slice. Typical cook time is 3 to 3.5 minutes at 300 -350 degrees. Temperature and cook time depended on the size and thickness of the slice.Remove smaller frying pan carefully. If chip sticks, carefully peel off with very thin edged spatula. If chip has a soft center, put on baking sheet in oven at 350 for two minutes or until done.

The Childers chips also had consistency issues from batch to batch, but I’ve had perfect bags of the Childers chips that were really in a class by themselves. They omitted the butter in the commercial cooking process, replacing it with a cooking surface cleaning between batches to reduce sticking.

3 replies

How can it be fat free if you use butter?

Butter was used only in the original recipe, not in the fversion that was sold. It was used in such a small amount that the resulting chips had less than a half a gram of fat per serving, which is considered “ fat free”

I saw an instructable on how to make "chicken salt". It would seem ideal to join these two.

1 reply

Yes indeed, you can use that to flavor the chips. Thank you.

I think it is the sugar content in the potato that makes them brown.

This is very tempting to try. Will have to by some potatoes other than the little red ones we usually buy!

1 reply

I like to use a starchy/crumbly potato, that works very good

Can you do the same in a regular oven? If yes, how do you do it?

1 reply

There has been made a comment about this by user weedonald

I have done this recipe in an ordinary oven at 350o but after draining the soaked chip slices, I sprayed them with a little ordinary olive oil or soya oil and it took about 15 minutes for them to cook. You must watch them every 5 minutes as they can turn dark brown really fast, even if the starch is minimized. Instead of using salt as a flavour, I use potassium salt which is much healthier.

I guess it can be done in an oven instead of the microwave. Anyone tried it and can share cooking time?