In good taste
Microwave-made Potato Chips will save your hips and waistline a lot of calories and give you that crisp potato-chip fix whenever you want it. There is only 1 drawback (if you can call it that), it takes several minutes to prepare and cook. You have to look at it this way – 1 large potato will yield you more than enough chips for you to satisfy your craving. Secondly, think of the money and calories you will be saving yourself. It’s a win-win situation.
Let me be very clear, this is not the kind of chips that you make for a crowd – it would take you way too long. This is a 1 or 2-person snack.
A few things to note about making the chips:
● If you have a mandoline – a slicer with adjustable cutting blades, or a regular slicer, it would make very quick and easy work of cutting the potatoes. However, if you have neither, a sharp knife would do the job; the key is to cut the potatoes as thinly as possible.
Photo by
Cynthia Nelson
● Soaking the sliced potatoes in water to remove some of the starch enables the chips to crisp up well.
● Cloth kitchen towels to blot out the excess water is ideal as the cloth would absorb more liquid but if you prefer to use paper kitchen towels, then be sure to double-up them up so that they can absorb more moisture.
● You do not need to add any oil to cook these chips, but if you like, you can lightly brush them with a neutral tasting oil.
Ready to make some chips?
You’ll need:
● 1 large russet or Idaho potato
● 1 slicer or mandoline
● 1 large bowl with tap water
● 1 colander
● 2 large cloth kitchen towels
● Paper towels
● Oil (optional)
● Salt (optional)
Here’s what to do:
1. Scrub the potato clean with a vegetable brush or if you prefer, peel the potato.
2. Slice the potato as thinly as possible and transfer the potatoes to the bowl and cover with water. Let them soak for 5 minutes, and then rinse the potatoes. Rinse the slices a couple more times so the water runs clear. Drain well in colander.
3. Spread 1 of the cloth kitchen towels on a work surface and spread the slices in a single layer. Cover the potatoes with the other towel and press on it to blot the potatoes of the extra moisture. Leave then for a couple of minutes covered to continue drying.
4. Arrange some paper towels to cover the plate in the microwave. Neatly arrange as many slices of potatoes onto the paper-lined plate. Do not let the potatoes touch each other, if they do, they will stick to each other when cooked.
5. Brush the potatoes lightly with oil (if using) and sprinkle lightly with salt (if using). Cook/microwave for 3 minutes then flip them over and cook for another 3 minutes. If the chips are not yet crisp and golden, continue to cook for 1 minute at a time. If any of the chips are brown and crisp after the initial 6 minutes remove them before continuing to cook the others.
6. Transfer the cooked chips to a bowl or wire rack to cool.
7. Repeat steps 4 – 6 until all of the potatoes are cooked.
8. Store in an airtight container and it will keep for a few days. However, I don’t this will be necessary, as you will want to eat them right away.
NOTES
● Play around with a spiced salt or a dusting of paprika to add a flavour to the chips. Add at step # 5.
● You can use any variety of potato but russets and Idaho are better for making crisps.
● The cooking time in the microwaves will vary depending on the power of your microwave oven.
