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We rarely use our microwave. So we thought we’d put it to use in an interesting experiment – making potato chips.

These turned out great, and were incredibly tasty without the use of oil. We had to refine the original recipe quite a bit, and we’ll probably look into trying the oven in the future since the microwave doesn’t allow for very large batches.

We added vinegar since we like a little kick, as well as some salt and pepper. But you could add any flavoring you like!

~Sonja

 

Microwave Potato Chips

Notes: It’s pretty helpful to have a mandoline to cut the potatoes into thin uniform slices, but you could always see how your knife skills hold up! Also, this recipe highly depends on the power of your microwave, so you’ll have to do some experimenting.

1. Cut some potatoes in very thin slices, preferably using a mandoline.

2. If desired, place them in a bowl and soak in some vinegar for a few minutes.

3. Place some parchment paper on a plate. Place the chips on the paper, making sure they are not touching.

4. Sprinkle with kosher salt and freshly ground pepper (or the flavorings of your choice).

5. Microwave until brown. The time and power level depend on your microwave -- our microwave took 10 minutes on high, but you may have to try alternating between high and low settings for a few minutes at a time. Watch carefully the first time to avoid burning!

6. Remove from plate and let cool for 5 minutes.

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