Gemma Stafford from Bigger Bolder Baking has created the microwave potato chips to rule them all! She's cut out the extra calories with fresh potato slices, an oil glaze and a tasteful sprinkling of salt post-baking. Get this easy, "crunch-licious" recipe here and see below.
2 medium sized potatoes (Russet, or any type you like)
2-3 tablespoons olive oil
2 teaspoons salt
1½ teaspoons smoked paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon chili powder
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1⁄2 teaspoon garlic powder
1 teaspoon salt
1⁄4 teaspoon ground pepper
Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on. Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between ⅛ - 1/16 inch thick.
Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets. Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.
Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color. Sprinkles the finished potato chips with salt and enjoy.
BBQ flavor: In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips
Ranch flavor: In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy!
You can refrigerate raw slices ahead ahead of time for on demand baking. Just place in water in an airtight container.
Try different kinds of potatoes. Golden and red potatoes crisp up nicely also.
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