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HOMEMADE POTATO CHIPS
Source: The Low Iodine Diet Cookbook by Norene Gilletz
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Packaged chips that are salt-free can be hard to find. Also they're full of fat, calories and sodium. These crunchy munchies are easy and guilt-free! When you're off the lid LID, you may prefer these to regular chips.
1 to 4 medium Idaho potatoes
non-iodized salt or Kosher salt to taste
dried basil, oregano, garlic powder and/or cayenne, if desired
1. Scrub potatoes thoroughly; dry well. Slice paper thin, either in the food processor or by hand. You should get about 24 slices from each potato.
2. Microwave Method: Place 12 slices at a time on a microsafe rack. Sprinkle lightly with desired seasonings. Microwave on HIGH for 4 minutes, or until dry and crunchy. Watch carefully because cooking time depends on moisture content of potatoes. If necessary, microwave 30 seconds longer and check again. Repeat until crispy. Repeat with remaining potato slices.
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