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How many of you just love to sink your hand in a potato chip bag? I know, I am one of them because I love potatoes and I love 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?
They are stupidly easy so that was the main reason I never posted.
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. It takes you like 12 minutes if you are doing 2 batches, which is awesome.
There is no grease, and you control the sodium content, so I would like to think that they are better for us in general.
The other night my 16-year-old asked me if I could make these for his school snack.
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
Homemade snack you might like:
If you make these amazing Microwave Potato Chips, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.
Thank you so much in advance for all your love and support!
Easy and tasty homemade chips
- 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
- Wash the potatoes under cold water, scrub a bit so you get rid all the dirt.
- 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.
- Submerge the potato slices into cold water, preferably ice cold.
- 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.
- Line a large plate, that could stand the microwave heat with two layers of paper towel.
- 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.
- Place the plate with potato slices in the microwave and turn on 3 minutes. Allow it full 3 minutes to cook.
- After 3 minutes, open the microwave and turn those slices around. This time turn the microwave on 3 minutes.
- 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.
- Transfer the potato chips to another plate and allow them to cool down before eating.
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 a 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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Lately, I’ve reached more and more for healthier option snacks, and edamame is really on top the list. Not only that I love it, but my kids adore soybeans especially in the pods. I guess it’s more fun to pop them out of their pods. If you never have them please do, of course, if your diet permits it or if you are not allergic. They are just wonderful to snack on, and even you can pack them for school or work.
The edamame is immature green pea pods of the soybean plant. It is naturally gluten-free and low calorie, contains no cholesterol and is a fantastic source of protein, iron, and calcium. It is an especially important source of protein for those who pursue a plant-based diet.
Edamame contains manganese, vitamin K, potassium, and magnesium. Manganese helps in building strong bones while vitamin K plays a role in adding to bone density. Both potassium and magnesium contribute to preventing the onset of osteoporosis. Also, soybeans contain antioxidants which help the body rid itself of radicals and toxins. This is useful in strengthening the body’s immunity.
That is just a few facts about it.
I will explain now my favorite way to prepare them.
EDAMAME - with Sriracha Sea salt and Meyer Lemon
- 16 Oz 1lbs. Frozen Edamame
- 1/2 Meyer Lemon
- Sriracha Sea Salt to taste
Bring water to a boil in a large pot or wok.
- Carefully drop the edamame in the boiling water.
- Cook for four to five minutes, then drain using a colander.
- Place edamame in the glass container and drizzle with lemon juice, using half of the ripe lemon.
- Sprinkle pinch or two of Sriracha sea salt.
You may steam the edamame using a double boiler, or place microwave-safe glass bowl, add water and edamame and cook for one minute and 30 seconds. Nowadays we have frozen vegetables with a bag that you can place in the microwave, so that is also one of the options, just follow package instructions. I get mine at Kroger, frozen section by private selection.
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Chocolate bark is Holiday classic treats. I hope you agree with me?! However, Marbled Chocolate Almond Bark with Sea Salt simply amazing.
Using simple ingredients we can turn it into the perfect gift for your friend, boss, teacher or even just to serve it to your guests.
The kids waited patiently enough, and not opening the fridge 30 times to check if chocolate is set. Only about 15 times.
Okay, let me be more honest here, they were getting up in rotation every few minutes.
I do not blame them because these are so good and truth to be told worth the wait. They were so good!
When I say almond bark is good, I mean it was damn good! Sweet, with a hint of savory and crunchy.
I cannot ask for anything better. Well, maybe next time I will be throwing in crushed pretzels. I think with addition of pretzels my bark would be even better.
We really love the sweet and savory combo. I think most people do love that combo so I am going to play around to make the best one.
Anyhow, originally I wanted to pack these for my son’s teacher, but before I could turn they were all gone.
It was pretty late at night so I whipped another batch and hid so they couldn’t find it.
It is one of those treats that every time you walk by them, you gotta take at least one. You are warned just so you know!
You might like:
If you guys make my delicious Marbled Chocolate Almond Bark with Sea Salt, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
- 2 ounces white almond chocolate
- 2 ounces dark chocolate
- Heavy Whipped cream* notes
- 5.5 ounces,156g Almonds
- 1/4 tsp. Sea Salt
- Melt white chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring (like I did) Add a splash of heavy whipped cream if it’s not getting smooth and not thinning.
- Line baking sheet with parchment paper or cooking mat, then when white chocolate is melted spoon over almonds. Using spatula work around almonds until covered completely.
- Now, melt dark chocolate in a double boiler OR a heatproof bowl set over a pan of simmering water, stirring. Add a splash of heavy whipped cream if it is not getting smooth and not thinning.
- Drizzle over the white chocolate with a fork or similar, then just swirl with fork or toothpick.
- Sprinkle sea salt evenly on top, and refrigerate until firm, about 45-50 minutes. Peel off parchment, and break bark into pieces.
You can make a Dark chocolate base and white swirls. White Almond bark chocolate you can find in baking aisles, but you can use any type.
Ghirardelli Classic White Chocolate chips work wonderfully. You can use Bittersweet chocolate or any that you prefer. Ghirardelli Chocolate Semisweet Chocolate Baking Chips also great!
Use mixed nuts, or pretzels or roasted (salted) almond for a great balance of flavor between sweet and savory.
Roasted Almonds are perfect for this. I made it a few more times with different chocolates and noticed that some are not working as should so I added heavy whipped cream to make it smooth and thinner. It was much better and easier to spread!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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