So these happened today!
If you had told me that I could have fabulous, crunchy, salty chips without frying them… and from the MICROWAVE no less… I would have accused you of having what Diane Sawyer had on election night.
While I’m far from perfecting them, here’s the recipe, and a few lessons learned!
- 1 russet potato, scrubbed
- your favorite olive oil
- your favorite salt
- Cover large, microwave-safe plate with parchment paper.
- Slice potato super thin with a mandoline. (Trust me...I don't care how much of a precision-slicer you are, you need one of these).
- Toss potato slices in bowl with a couple of splashes of olive oil. Gently toss to coat.
- Spread in single layer on parchment. Sprinkle with salt. Microwave on High for 4 minutes. Flip chips and microwave for up to 4 more minutes, in 30-second intervals, removing chips as they begin to turn golden.
- Transfer chips to paper towel-lined plate to cool.
That’s it! They’re not hard, but you do have to keep an eye on them. And, given the limited space in most microwaves, each batch is pretty small (though big enough for a salt fix!)
A mandoline is a must. I have a DeBuyer that is simple to use, and dishwasher safe. Love it!
You don’t get a ton of chips per batch, but they’re so worth the wait! The first batch always takes a full 7 minutes, but I’ve found that subsequent batches take less time. Check the chips at 4 minutes, and then every 30 seconds, removing those that are just starting to get golden.
In the process of experimenting, I’ve learned a few things:
- if you really want to cut down on fat/calories, use one of those nifty oil-spritzers to spray parchment and potatoes
- I had an epic fail when I tried to make beet chips. Used the same process, but there’s so much sugar in beets, they caught on fire before they got crisp. Will do those in the oven in the future and report back…