You are just going to have to excuse me and my love for potatoes these last couple of days. I’ve always had a thing for them. When I was pregnant with both my girls, I craved them. Give them to me in any shape form or fashion and I’m in heaven. I take that back…
I’ve never like Potatoes Au Gratin. Weird huh? I remember my mom making me eat them when I was little. To this day I can’t make myself eat them.
One of the ways that potatoes can be enjoyed is also possibly one of the worst health-wise. Potato chips. Once you pop, you can’t stop! Isn’t that the saying? It’s so true. The only way that I could eat just one chip is if it was the very last one in the bag. And if that was the case, I would have to yell at somebody for eating all the chips.
I recently discovered that you can use up potatoes by microwaving them into potato chips. How cool and incredibly simple is that?
You know how sometimes you buy potatoes to make mashed potatoes or something else and you have one or two random potatoes left. What do you do with those? Now that you’re hearing about these microwavable potato chips, this may just be your new way to use them up. It’s definitely mine.
In a matter of minutes and without frying and making them super unhealthy, you can create crispy potato chips in your own microwave. It’s a miracle I tell you.
Just the other day we were going on a picnic and I made a bunch of these up to throw in our lunches. They were so good!
Recipe adapted from Food Gal.
Create crispy, healthier potato chips in your microwave!
Ingredients
- 2 Large Russet Potatoes (peeled if preferred)
- Extra Virgin Olive OIl- Around 2 tbsp
- Pinch Salt
Method
- Slice potatoes to about 1/8" thickness.
- Toss potato slices with extra virgin olive oil and salt.
- Spray a microwavable plate with cooking spray and place a single layer of potatoes on plate. (you may have to do more than one batch depending on the size of your plate)
- Microwave around 2 minutes until potatoes just start to brown. Remove, flip over and microwave another 2 minutes. (This time will really vary depending on your microwave and how thick your potatoes are)
- Remove slices and place on another plate to cool.
- Repeat with more batches if necessary.
Notes
You can use any type of potato that you prefer. Most will work just fine. Red and Yukon Gold might take a lot less time to cook however, because they are more tender. Keep that in mind.
You can also peel the potatoes if you don't like having the skin on your chips.
Once you do a batch or so, you'll get the hang of the timing for your microwave. Be sure to watch them for scorching, especially if your slices are very thin.
You can use a food processor with slicing attachment if you don't have a mandolin slicer.
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So glad you enjoyed them as much as I did. Pretty addicting, aren’t they? Yours are beautiful, too.
Thank you Carolyn for the awesome idea! I don’t ever buy potato chips because they are so bad, but it’s nice to have some without having a bag hanging around later.