I read food blogs for the same reason you do…to see who’s cooking what. Cooking blogs, baking blogs, diet, paleo, raw, nutrition blogs – at some point in the day, most will generate a “boing” signal, announcing their arrival in my inbox. And I do read them, some eagerly, most not. Rarely does one stop me in my tracks.
Until yesterday. A fairly new blog to me showed up. I scrolled down some and was stopped by the headline “Quick, Easy and Fat-Free Potato Chips??????”. Could it be?
7 Minute, Fat-Free, Insanely Good Potato Chips
A russet potato
A bowl of water
A microwave oven
Wash off your potato, towel dry. Set your mandolin blade to thin – potato-chip thin – and slice, putting the slices into the bowl of water. (This helps remove some of the starch and prevents discoloration).
Drain, then rinse and drain the slices thoroughly.
Remove the glass turntable from your microwave, wash it and dry it. Cover it completely with a layer of paper towels. Place the potato slices on the paper towels in a single layer, not touching each other. Gently towel dry. Then salt the slices to your liking.
Return the turntable to the microwave carefully, then cook the potato slices for 7 minutes on high. Using pot holders, carefully remove the turntable. Count slowly to 50 (trust me on this, ok?) then put one in your mouth and chew.
Try not to eat all of them in one sitting.
Recipe, courtesy Baby Lady @REMcooks.com
Photography, Quinn McDonald
Kent McDonald is a Certified Personal Chef, specializing in diabetic menus, living and working in Phoenix, AZ. (c) All Rights Reserved, 2013.