I know what you’re thinking. Microwave potato chips!? But it works! They come out pretty crunchy and yummy! Okay not exactly like light and crispy Lay’s, but still good. I got the idea from the kitchn.
I’ve made these before in a pinch, like for fallafel sandwiches, but now I think I’m going to have to make them more often. I’ve been reading about the horrors of vegetable oil (here’s one such article that talks about the rancid polyunsaturated fats we’ve all been taught to use) and have realized that EVERYTHING in the market seems to contain them. Another option will be to make my own chips by deep frying in coconut oil. Yum! One day…
You’ll probably start to notice in the coming months that my recipes will move away from just saying “oil” to saying “cold pressed olive oil”, “grass-fed ghee”, “virgin coconut oil”!
Anyways….about those potato chips…
- Just take a potato and slice it very very thinly. A mandolin would be great for this, but we don’t have one. I used this funny little tool that I bought after we were married that kind of works like a Madeleine but sucks.
- Dry off the potato slices.
- Spray a plate with olive oil spray, spread a layer of potatoes on the plate and spray again with olive oil spray. Sprinkle with salt.
- Microwave for 3-5 minutes checking after 2 minutes, then after each minute, until they are nice and crisp!
- Repeat depending on how many chips you want.
