We haven’t bought plain ole’ potato chips in our home in several years, but last week I had some delicious dill dip and a hankering for potato chips to dip. I’d heard of making potato chips in the microwave before and thought I’d give it a try. I knew I’d either have a delicious treat or blow the door off my microwave. Luckily, my microwave in still intact, and I got to enjoy delicious (and not fried) potato chips with my dill dip.
Sorry for the lame pictures. Apparently I was in too much of a hurry to eat my chips to make sure there wasn’t a large shadow across my pictures. Or to get a plate that doesn’t belong to my child.
Start by double-layering paper towels on a microwave-safe plate. Wash a large russet potato and slice it into 1/16″ slices. I used my trusty mandolin for this. There a bit thicker than normal Lays, but if they’re too thin, they’ll stick to the paper towels and your blood pressure will rise when you try to flip them. I learned this lesson personally.
After you slice the potatoes, lay them out on the paper towel. Brush both sides with olive oil and sprinkle with salt.
Microwave the chips on high for 3 minutes and flip them over. I learned that pulling hot potato slices off of a paper towel to flip is like ripping off a Bandaid. If you do it fast, the potato slice stays in tact. If you try to do it slowly, it will stick and you’ll have the same blood-pressure problem.
Now microwave them again on the other side for 2-3 minutes. Watch them closely because they’ll burn quickly.
Then just peel them off the paper towel and serve. That’s it! It was fast, easy, satisfied my craving and was much healthier than traditional potato chips.
Next time I may try different seasonings with my salt.
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