I was surfing around the web for a recipe for this week and came across this one on www.food.com. I have never heard of making potato chips this way, and I figured it was worth a try. I was intrigued because it called for such a nominal amount of oil, and I couldn’t work out in my head how you could make anything resembling a potato chip in the microwave – the recipe got rave reviews on the website so they couldn’t be that bad, right?
Right! They turned out crispy and light and delicious – it’s a total science experiment where you get to eat the delicious results. Whoever Uncle Bill is, he is a genius!
I got to work – I bought a few organic red potatoes (new crop!) as well as a Japanese sweet potato. I didn’t notice that anyone had tried using sweet potatoes in the comments about the recipe, but the chips are so easy to make I thought it wouldn’t hurt to give it a go. Although they didn’t turn out as crispy as the potatoes, they were sweet and crunchy and I thought they were delicious. They didn’t take “as long” to cook either (only about 2 minutes and 40 seconds vs. around 4 minutes for the potatoes).
I used a mandolin slicer and made quick work of the potatoes and got to microwaving (I just used a couple sheets of parchment paper to cook them). I made some plain ones with a little sea salt, and some with Cajun seasoning. I loved the look on customers faces when I told them that I had made them in the microwave! They were as surprised as I was that they were so good. It kind of makes me wish that I owned a microwave (maybe we’ll have to get one when we buy a new house next year – our kitchen is way too small for any more appliances right now!)…
As long as an adult does the slicing, this is a perfect recipe to cook with kids – they can choose what flavors to make the chips and will love getting involved making “junk food”. They don’t have to know that because there is next to no oil in them that they are healthier than they may think!
Uncle Bill’s Microwave Potato Chips
Potatoes—Russet, Yukon, White or Red, or you can use sweet potatoes
Your choice of spices—granulated garlic powder, seasoning salt, cayenne pepper, dried dill, dried parsley, cracked black pepper, parmesan, Cajun seasoning, etc.
Vegetable oil, to oil dish/parchment paper
1. If the potatoes are old, peel and slice paper-thin with a mandolin slicer (or as thin as you can get them with a knife). If you are using new potatoes, then don’t bother peeling them, just clean them well and slice thinly.
2. Place potato slices in a bowl and sprinkle with salt (if desired). Cover with cold water and let sit for 10 minutes.
3. Remove potato slices in batches and pat dry with a (paper) towel.
4. Choose a microwave safe dish—either a microwave bacon tray, casserole dish or you can use parchment paper. Coat dish/paper with oil. Lay potato slices on dish/paper in a single layer.
5. Sprinkle with your choice of seasoning, or just leave them plain.
6. Cover potato slices with a lid or another piece of parchment paper.
7. Microwave on HIGH for 3 –5 1/2 minutes, until they start to curl at the edges and are a very light brown color. Cooking time may vary due to the wattage of your microwave and the thickness of the potato slices. Err on the side of caution. You do not have to turn the slices over.
8. Continue to cook the rest of the slices as described in steps 4-7. Note that you shouldn’t need to add any more oil to your dish/paper after the first batch.
Note—if using a bacon tray, you should be able to decrease the cooking time of each successive batch.
If using cheese, try sprinkling it on the chips right after they come out of the microwave. Pop them back in for a few seconds to melt the cheese.