Skinny microwave jalapeño potato chips might just be the perfect healthy snack — crispy, low fat, and low calorie, with just enough heat to make it interesting…
Microwave potato chips are now officially a series here at tvfgi, with this fiery Jalapeño version coming in at #2. My regular microwave chips were so awesome I felt like I needed to run the idea past you again. This is for all you Jalapeño lovers out there.
Potato chips are my ‘thing’. I can’t really have them around the house because I’m not satisfied until each and every bag is empty. Not a good thing. And I’m so tempted by all the interesting flavors that are out there now, the other day they had a whole WALL of Kettle Chip flavors at my supermarket. That’s where this little idea really helps a girl out. Compared to store bought they have way less fat, and all the ingredients are natural — potatoes, olive oil, salt, and Jalapeño powder. And they’re super cost effective — we all know those supermarket bags are 90% air — a single potato makes stacks and stacks of these chips!
I’m also officially addicted to Amazon Prime…how else could I get a little packet of powdered Jalapeño delivered to my door, for free, on a Sunday?? The thing with flavoring chips is that you need to do it with dry herbs and spices, anything moist will make them soggy, which is obvious but I thought I’d mention it because that poses a problem if you want to flavor your chips with something that you don’t normally find in your spice aisle. Luckily it turns out they powder just about everything — asparagus? Kelp? Broccoli? Yup, they’ve got it.
Skinny Microwave Jalapeño Potato Chips
olive oil for brushing
2tspJalapeño powderless if you don’t want them so spicy
Scrub but don’t peel your potato. Set a mandoline slicer on the 1/8 inch setting and slice a couple of test slices of potato. They should be thin, flexible, and translucent.
Toss the salt and jalapeno powder together.
Lay a sheet of parchment paper on the carousel plate in your microwave. If your microwave doesn’t have a plate, then use a dinner plate, but be aware that your cooking time may vary because the plate itself will absorb some of the microwave’s energy.
Lightly brush both sides of the potato slices with olive oil. Lay them out in a single layer on the parchment paper and microwave for about 3/12 to 4 minutes, just until they turn golden and crisp. Check the first batch often until you find the right timing for your microwave.
Working in batches, put some of the salt mixture into a paper bag and add some of the chips, then shake gently to coat. Repeat with remaining chips.
I made my original chips with and without oil, but in this case a light coating of oil is what allows the flavorings to stick to the chips, so you’ll need it. But be sure to coat them LIGHTLY — too much oil will allow too much of the jalapeno salt stick to them, and they’ll be pretty intense, not to mention salty.
I bought my Jalapeño powder on Amazon, here. It’s pretty spicy, so use it to taste.