RECIPE: Microwave Potato “Chips”

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Russet potatoes

Salt & pepper

Cut potatoes very thinly. Using a mandolin would be optimal, but if you’re like me, you don’t have one, so aim for 1/8 inch less slices. If you’re doing more than 1 potato, place slices in water while cutting other potato so they don’t turn brown/gray. Pat slices dry if necessary. Place on big piece of parchment paper and/or glass plate, salt if desired, and microwave on high 3 to 6 minutes or until slices are crispy and slightly golden. Flip the slices at the halfway point if you want. Enjoy immediately.

Recipe provided by culinary nutritionist & dietitian Kim Galeaz, RDN CD with adaptations from

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