TASTY Homemade Potato Chips… from the MICROWAVE?!

Potato Chips. Homemade. Fat Free. Low-Cal. Tasty. Crispy. Delicious. Sound too good to be true?! ITS NOT.

I stumbled upon this idea while looking for activities to do with the children at work during “Food, Fun & Fitness Month”. At first I thought “crispy potato chips… in the microwave?? Get outta here!”  I probably would never have tried making them, if it weren’t for the reviews (and I was pretty desperate for an activity!)

Whether you want a snack, or something to do with the kids, here’s why you should DEFINITELY try this:

  1. They actually taste good!! They’re comparable to the homemade chips & dips at the Ham’s Restaurant.
  2. They’re low-cal and fat-free! You really don’t need to add any oil
  3. No mysterious additives …just potatoes and seasoning
  4. You can season them however you want!
  5. Won’t break your budget

Here’s what you’ll need:

  1. Potatoes
  2. Seasonings (old bay, salt, pepper, garlic powder, seasoning salt… a few of my favs)
  3. Microwave
  4. Mandolin Slicer (or someway to cut the potatoes as paper-thin as possible)
  5. Parchment Paper or Bacon Tray (I prefer using a bacon tray!)
  6. Time (Each batch takes ~5 minutes and unless you have some crazy commercial microwave, you can only do small batches at a time)

Here’s what you’ll do:

  1. Wash the potatoes & cut out the bad spots (you can leave skins on)
  2. Slice the potatoes as paper-thin as possible
  3. Spread the potatoes out on the parchment paper or bacon tray. Its okay if the edges touch, but don’t overlap.
  4. Sprinkle lightly with salt or desired seasonings (you really only need to season one side of the chips)
  5. Microwave on high for 2-5 minutes? This is the trickiest part of the recipe. You want to cook them until they START TO TURN GOLDEN BROWN in the center. The longer they cook, the browner they’ll become… and they won’t taste as good. However, if you under cook them they will be limp and less potato-chip-like. Theres a fine line between under and over cooked.… that’s the secret!
  6. Remove from the microwave. They’ll become a little crispier as they cool down.
  7. ENJOY! Try experimenting with other spices and seasonings… as with anything, dipping them in Ranch is scrumptious!


My Big [Non]Fat Greek Yogurt Fruit Cream DREAM

Try THIS: Thick, Creamy (and good for you?!) Dessert!

Familiar with Greek Yogurt? If you are, then you know it was first brought to America by Jesse Katsopolis of Northern Greece. In the early 1990s, “Uncle Jesse”, as he became known, brought this luscious high protein, low-fat, thick and creamy yogurt to San Francisco to share with his three nieces who, at that time, were being raised by their single dad and his comedian friend. Due to its immense health benefits (and because Uncle Jesse still makes each batch in his big fat greek kitchen), Greek Yogurt is pricier than the other ethnic varieties of yogurt.

So, instead of buying individual small cups of fruit-on-the-bottom greek yogurt at $1-$2 a pop, make it yourself! Its CHEAPER, HEALTHY, and tastes more like DESSERT than yogurt. So, go on and TRY THIS….

Step ONE:  Gather the following…

  • Plain Greek Yogurt in a large tub
  • Sugar-Free Instant Pudding Mix (or regular, if you’re one of those who think artificial sweeteners will cause mutation)
  • Fruit (fresh, canned or frozen).

Unfortunately, this is not a paid advertisement for any of the above ingredients.

STEP 2: (Just mix ’em together!)

  • Dump the yogurt into another bowl (I used a 32 oz tub of yogurt)
  • Mix in about half of the Vanilla Pudding Powder (I used a 1.5 oz package)…. or til it tastes sweet enough for you. The Pudding mix will not only sweeten the yogurt, but will make it thicker, creamier and dreamier!
  • Add fruit (I used canned pineapple and one nectarine, sliced)
  • Say “WAH – LA!” (don’t leave this part out!)

Enjoy your creation and try to share it with loved (or liked) ones… but if you can’t find the courage to part with your bowl and spoon, just tell them: Hey, Try This…!