Microwave Potato Chips

I've been looking for a substitute for potato chips for some time now, and found a recipe on the Foods section directing me to thinly slice my potatoes and microwave the slices until crispy.  This is AMAZING, and a better-than-adequate substitute most days, but I've since realized that I have NO idea how to log this.

Should I be logging it as a raw potato, with the raw potato's weight?  Should I be logging it as a raw potato with the cooked "chips" weight?  Should I be logging it as something else entirely?  This is driving me crazy and actually causing me NOT to eat my substitute chips because I don't know how to log them (fortunately, I have not yet given into the urge to go back to regular chips... yet!)

I apologize in advance if I've posted this in the wrong forum-- this is my first post after months of lurking.+

I would log it as raw potato (if you're adding nothing like oil but only spices/salt) with the raw potato's weight.  I'd imagine that all you're cooking out is the water from the potato, so if you log the cooked weight you'd actually be eating more calories than you're logging.

But I always like to be on the safe side...I always "overguess" by just a smidge for most things!

Thanks!  That was what I originally thought, but then I read the post (or was it an article?) about logging food as "raw" v. logging food as "cooked".  It didn't occur to me at first, but now, since much time has passed (and I can no longer remember where I read that/what it said), of course, I start thinking about it.

And I totally agree-- I like to overestimate as well, because I eat a lot of condiments/seasonings that are "calorie free," according to the label, and I just KNOW there's got to be SOME calories in there, so I like to leave room for that.

Ugh, I love the sound of this! Can you please post a link to this recipe? :D

Sure!!  I found the original recipe here.  I don't have any parchment paper (and wax paper... well, let's just say they taste like crayon chips) so I just use the plastic bottom to my cake keeper to microwave them on (since I don't so much with the cake these days...)Someone suggested using the glass turntable (mine stuck), and I read someone suggesting a dinner plate (mine burnt and stuck).

I like to just mix salt and a little pepper in a dish, then sprinke it on one side of the potato slices.  I don't bother oiling them or spraying them with pam or anything, or even sprinkling the other side with my salt/pepper mix-- one side is enough.  And I don't always cook them the whole time-- some days my microwave gets them done faster than others.  It's kind of a time consuming process, and you have to keep an eye on them because they go from almost-done to burnt way too fast for my liking... but it's totally worth the effort!

Original Post by kap286:

Sure!!  I found the original recipe here.  I don't have any parchment paper (and wax paper... well, let's just say they taste like crayon chips) so I just use the plastic bottom to my cake keeper to microwave them on (since I don't so much with the cake these days...)Someone suggested using the glass turntable (mine stuck), and I read someone suggesting a dinner plate (mine burnt and stuck).

I like to just mix salt and a little pepper in a dish, then sprinke it on one side of the potato slices.  I don't bother oiling them or spraying them with pam or anything, or even sprinkling the other side with my salt/pepper mix-- one side is enough.  And I don't always cook them the whole time-- some days my microwave gets them done faster than others.  It's kind of a time consuming process, and you have to keep an eye on them because they go from almost-done to burnt way too fast for my liking... but it's totally worth the effort!

 Have you tried this with yams (i.e. sweet potatoes)? I think I will try it and report back. I often microwave a sweet potato and keep it in the frig as a quick, fiber rich, Vit C rich snack. I cut it into approx 4 oz pieces and weigh again after cooking. A little ginger and/or cinnamonduring cooking is good. I never salt because my doc wants be to try to keep my sodium intake under 2400 mg a day which can be very hard to do if I eat anything processed.

I haven't tried it with anything other than potatoes (successfully, anyway... my apple chips... well, they may have actually almost caught on fire... they defintely turned black and set the smoke alarm off.  I think I cut them WAY too thin.)

But please, let me know how the yams work out-- I've been thinking of trying it with carrots... I'd REALLY like to somehow be able to make spinach chips (like the Snyder Veggie Crisps, YUM), but I think that's probably beyond what I can do at home in the microwave.

http://caloriecount.about.com/wrong-weigh-foo d-cooking-q8450

Hope this helps.

YES!  That's the thing I remember reading!  I found it on the CC toolbar one day, read it, didn't save it or think about it, then couldn't find it again when I needed it. 

Thanks! 

No problem!  Enjoy those chips!

Thanks, I sure will!  (With cottage cheese, yum!  Yes... I know it's strange.  But it's something I picked up from my mom and just LOVE.)

question about the recipe to anyone who'ss tried it....will this work with any type of potato?

there are russetts, reds, idahos...does this work better with one type than another? (cuz i think idahos/the ones with thick papery skin are best for baking)

I've just been using the "cheap" 5lb bags of potatos from WalMart, as that's what fits into my budget.  I think those might be russetts, as far as I can recall... or maybe Idahos?  (Clearly, I don't really pay attention to the kinds of potatoes I'm buying... I care more about the price at this point in my life.  Just call me the Frugal Not-Quite Gourmet, I guess.)  SO, essentially, what I'm saying, I guess, is that it works with cheap potatoes well, and I would guess it would work approximately the same with all kinds of potatoes.

But be sure to let me know, if you do make an experiment of it!  I'm always looking to add new snacks to my diet (because, clearly, I LOVE my snack food!)