Microwave Potato Chips

 

Compact, heavenly, and all around addictive, potato chips come in endless varieties from brands of all shapes and sizes—however, how would you like to make your own?

How many of you just love to sink your hand in potato chip bag? I know, I am one of them because I love potatoes and I love potato chips. The thing is I have been making these for quite a long time, but noticed that they are getting popular all over the cyber world, and I am like, why I’ve never posted these?! Late night cravings are my worst nightmare, but you see I think these are much better than store-bought potato chips, let me correct myself, they are much healthier than store-bought and it takes you like 12 minutes if you are doing 2 batches. There is no grease, and you control the sodium content, so yeah, I’d like to think that they are better for us. The other night my 16-year-old asked me if I could make these for his school snack. He is in a band and soccer too, so extend periods of time at school truly affects his eating habits. I mean, my kid is in school from 6:30 am till 9 pm often.
So these are a great snack alternative. Obviously, you can make energy bites and bars, get store-bought potato chips, but you make something like this if your kids like potato chips. You can also add different flavors, such as ranch, herbs, cheese, chili, etc. You would add it after microwaving. Drizzle with a touch of olive oil and add the powder, toss and enjoy.
Microwave Potato Chips step by step

Microwave Potato Chips

Course Snack
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2

Ingredients

  • 2 large Potatoes thinly sliced
  • A drizzle of Olive Oil a drizzle or two for each batch
  • Sriracha Sea Salt a couple of pinches for each batch

Other equipment needed:

  • Large bowl
  • Microwaveable plate -- a plate that could stand the microwave heat
  • Paper Towels
  • Sharp knife

Instructions

  1. Wash the potatoes under cold water, scrub a bit so you get rid all the dirt.
  2. Slice the potatoes into very thin slices. You could use mandoline, but I liked it much better when I slice it with the sharp knife. Take your time and slice these really slowly and thinly. It makes a difference.
  3. Submerge the potato slices into cold water, preferably ice cold.
  4. Take each batch out of the water and onto the paper towel. I used my kitchen towel that dried my potato slices to the perfection, but paper towels are just fine too, just use a couple of sheets to really get those slices dry.
  5. Line a large plate, that could stand the microwave heat with two layers of paper towel.
  6. Place potato slices on the plate and drizzle with just a bit of olive oil on one side, then add pinch or two of sea salt. I used sriracha sea salt, but you may use any salt that you prefer.
  7. Place the plate with potato slices in the microwave and turn on 3 minutes. Allow it full 3 minutes to cook.
  8. After 3 minutes, open the microwave and turn those slices around. This time turn the microwave on 3 minutes.
  9. Some microwaves will take longer or shorter, it all depends on what microwave you have, but you will get those slices crunchy so if they are still not as crunchy after 6 minutes, just turn them around and go by 30 seconds longer until you reach crunchiness.
  10. Transfer the potato chips to another plate and allow them to cool down before eating.

Recipe Notes

Make sure to change those paper towels after each batch because the potatoes from the next batch will stick. The time will vary how long will take for your potatoes to get into chip form. Test one batch and see what is the best that comes out of your microwave. Make some space between potato slices when you are lining them up on the plate before microwaving. The plate will be HOT, be careful how you are handling it. Take the plate out of the microwave with oven mitts or kitchen towel. If you are concerned about microwaves or don't use them at all, clearly this is not for you. Read this article on PaleoLeap about microwave hazards. You can also make these in a conventional oven, but make sure to check often. Making in a regular oven: They will take longer and I don't guaranty the same outcome in the regular oven, however, I will suggest using a large, thin baking sheet lined with parchment paper.



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