So maybe I’m late to the party (as this trick is all over the Interwebs), but I just discovered the coolest thing you can do with a microwave oven: POTATO CHIPS! Yes, the microwave oven can turn out delicious, low-fat, crunchy potato chips in a few minutes….and it’s easy-peasy to vary the chips’ flavorings, allowing for unlimited flights of chip-related fancy.
- Get out your mandoline (or cheapo plastic Japanese V-slicer, which is what I have) and slice a waxy potato or two as thinly as possible. I used fresh, red-skinned boiling potatoes.
- Oil (or nonstick spray) a microwave safe plate or dish (I used my grooved microwave bacon dish).
- Place a single layer of potato slices on the oiled dish and spritz with oil; sprinkle with kosher salt & cracked pepper or Tony’s or some other delicious powdered seasoning (I used Penzey’s jerk seasoning blend).
- Microwave at full power for 2-3 minutes, until the potato slices brown & crisp. Remove & allow to cool; chips will continue to crisp as they cool.
Try not to eat them all at once! Granted, the need to microwave the chips in a single layer limits production to a handful at a time, but a custom-flavored chip has great potential as a garnish, quick snack, or cooking trick sure to amaze the elementary-school set (or the easily entertained, like me).
I sliced way too many potatoes in my excitement over instant potato chips from my very own microwave, so my better half made a delicious potato gratin out of the leftovers. I rank my discovery of microwave potato chips right up there with my discovery of microwave crispy fried shallots (slice shallots thinly, toss with oil, and nuke ’em until brown & crisp; use to garnish Vietnamese dishes).
I’ve never heard of this either. Now, have to try it!
Oh, be prepared to squeal like a little kid. It was fun! I plan to do it again when I can round up a properly appreciative youngster, and I think garlic olive oil, rosemary, and sea salt will be involved. Or maybe finely grated pecorino…