Yes, I know. Microwave potato chips. They do come out of a microwave, but trust me. Unlike most nuked food, these are actually crispy. They’re also healthier than the normal potato chip, because they use much less oil. I’ve tried making these before, but foodgal’s tips made my chips better, so I’m sharing a mashup of our recipes. Depending on how thinly you slice your potatoes, the amount of each ingredient will change.
Ingredients:
1-2 pounds of potatoes (foodgal said Yukon Gold or red, I say whatever you have in the kitchen)
1-3 tablespoons of oil (if you cut your potatoes super thin, you may need more)
1 teaspoon salt (add to taste- I like my salt)
Something to grease your plate with- oil, butter, or cooking spray
Optional: onion powder, chili powder, garlic salt, be creative!
Directions:
1. Grease your microwave-safe plate, just well enough to cover the whole surface
2. Slice your potatoes. This may take a while, if you want thinner (and crispier!) chips. But if you’re impatient and hungry, like me, mangled chips or thicker chips in the style of kettle chips still taste great.
3. Toss your potato slices in a bowl with your oil and salt. Try to get a bit of oil and salt on every slice. Feel free to add a little more salt and oil if you need to.
4. Arrange your slices on the greased microwave-safe plate in one layer. Overlapping chips in multiple layers means they won’t be crispy. I like to form spirals.
5. Microwave uncovered for 2-3 minutes, or until it starts to turn brown (may be 30 seconds if you sliced your potatoes really thinly). Thinner slices brown faster. Turn your slices over (I use a fork or chopsticks because they are HOT) and repeat.
6. Once both sides have been microwaved, take them out! Wait for them to cool and turn crispy. This shouldn’t take too long, unless your slices are on the thicker side. And even then, potato slices taste great! Now distribute your chips among your friends (but only if you want to) and enjoy!
Credit: http://www.foodgal.com/2010/01/microwave-potato-chips-really/
easynom 