While Cam and I were home on our spring “staycation”, I decided to try making a treat I had recently seen – microwave potato chips. No matter how many times I heard that they tasted just like chips out of the bag, I was skeptical. And my first few batches confirmed my skepticism – they were just not crisping up right. I tried a variety of different recipes, then decided to follow my own instincts, and…wow! It was snacking time!
Is that a perfect chip or not?! They were crispy and full of flavor. In fact, Cam took the bowl and basically threatened me if I ate any of “his” chips. The best part – these are healthy (another plus – Kosher for Passover).
Microwave Potato Chips
1 russet potato (or as many as you want to make, a medium russet makes about 60 chips)
Bowl of cold water
Olive oil mister (if you do not have one use an olive oil cooking spray)
Scrub the potato and slice very thin using a mandoline (I did about 1/16th inch thick). It works easiest if you cut the potato in half and slice one-half, place them in a bowl of cold water, then do the same with the other half.
Rinse the potatoes until the water runs clear, typically 3 water changes in the bowl. Dry the potatoes using a salad spinner (or in a single layer between 2 clean dish towels).
Line a microwave dinner plate with paper towels. Lay the potatoes out in 1 layer, not touching each other. Spray lightly with olive oil and sprinkle with salt. One potato will take about 4 batches to make.
Microwave for 4 minutes. Flip and microwave for another 3 minutes – checking after 2 minutes to remove any chips that have crisped up and browned. Lay out on another plate to cool.