Crispy Microwave Potato Chips -- Very Low in Smart Points

 

 I found this recipe on Bigger Better Baking blog.  Used my mandolin on it's thinnest slice setting to cut up a single russet potato and added the barbeque seasoning mix.  These chips are good!

Crispy Microwave Potato Chips

• 2 medium sized potatoes (Russet, or any type you like)
• 2-3 tablespoons olive oil
• 2 teaspoons salt
• ice water
• BBQ Flavor
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• Ranch Flavor
• 1 tablespoon dried parsley , crushed
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder
• 1 ⁄2 teaspoon garlic powder
• 1 teaspoon salt
• 1 ⁄4 teaspoon ground pepper

Instructions

1. Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.
2. Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between 1/8 - 1/16 inch thick.
3. Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.
4. Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
5. Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.
6. Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color.
7. Sprinkles the finished potato chips with salt and enjoy
8. BBQ flavor : In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips
9. Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
10. If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy!

Recipe Notes

You can refrigerate raw slices ahead ahead of time for on demand baking. Just place in water in an airtight container.
Try different kinds of potatoes. Golden and red potatoes crisp up nicely also.

Gumbo -- 6 Smart Points

I used Oscar Mayer Select uncured turkey sausage because that's what was available in the local grocery store.  The flavor would be much better if kielbasa sausage was used.  It would increase the points so I'd be willing to cut back on the amount and get more of a traditional gumbo flavor.

The recipe makes 4 to 5 generous servings.  I calculated the total Smart Points for the recipe at 22 based on the ingredients used.

Add more Cajun seasoning or cayenne pepper if you like it spicy!

Traditional gumbo has a lot more liquid.  Okra is generally added, not only for flavor but to help thicken the liquid.  Since this recipe doesn't call for okra, I'll add a little of the gumbo file' powder when it's ready to serve.

I also chose to cook the rice in with all the other ingredients rather than serving the gumbo over rice.

GUMBO

6 Smart Points per serving

Makes 4 generous servings

1 chicken breast, cubed

½ onion, diced

½ bell pepper, seeded and diced

2 stalks celery, thinly sliced

1 can diced tomatoes

1 can chicken broth

8 oz. Oscar Mayer Select uncured turkey sausage, sliced

¼ tsp. dried thyme

½ tsp. oregano

1 tsp. “Slap Ya Mama” Cajun seasoning

½ c. uncooked rice

Zataran’s gumbo file’ powder (optional)

In a non-stick saucepan, cook chicken until lightly browned; add remaining ingredients.  Simmer until rice is done.

Optional:  Dip out a small portion of gumbo and stir in the file’ powder until well mixed.  Add back into pan and mix well.

Smart Points

Sausage             12

Rice                   10

Chicken Enchiladas with Chili Sauce -- 5 Smart Points

I'm never quite sure how to figure the points on foods that have zero points per serving when you use the entire package.  For this recipe, I used the entire can of chili sauce.  It is zero points per tablespoon but the entire can contains 180 calories which makes it 5 Smart Points for the entire can..  It is zero saturated fat, sugar and protein per serving --1 tablespoon.

Mixing some of the chili sauce with the meat adds flavor and I honestly couldn't tell it was ground chicken and not ground beef.

These are the products I used:

Chicken Enchiladas with Chili Sauce

5 Smart Points each

8 oz. ground chicken breast

1/3 c. diced onion

1 – 10.5 oz. can Great Value Hot Dog Chili Sauce

3 Mission yellow corn tortillas, super soft

¾ oz. finely grated Cheddar cheese

In small skillet, brown chicken with onions.  Stir in 3 T. of chili

sauce, reserve rest to top enchiladas.

Divide the chicken and chili sauce evenly between 3 corn tortillas,

roll up and place seam side down in casserole sprayed with Pam.

Spread remaining chili sauce on top of the rolled-up enchiladas.

Top with grated cheese.

Bake until heated through and cheese melts.

Smart Points

Corn tortillas    6

Cheese              3

Chili sauce        5

Barbecue Sauce #2 -- 0 Smart Points

Barbecue Sauce #2

8 oz. tomato sauce

1 T. apple cider vinegar

1 T. Truvia

½ tsp. each of salt, onion powder, garlic powder and pepper

¼ tsp. allspice

1 T + 1 tsp. liquid smoke

½ tsp. Williams chili seasoning

Combine and chill.

I suppose you could use chili powder instead of the Williams chili seasoning.  That's what I keep on hand.

This makes just a cup of sauce.