Microwave Crispy Potato Chips Eating Well Food

UNCLE BILL'S MICROWAVE POTATO CHIPS

Steps:

• If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
• If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
• Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
• Remove potato slices in batches onto paper toweling and pat dry.
• If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
• Sprinkle with your choice of herbs or spices or just leave them plain.
• Cover with a microwaveable, round heavy plastic cover.
• Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
• Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
• You do not have to turn the sliced potatoes over.
• If you do not have a bacon tray, use a microwave safe casserole dish.
• Rub the inside of the dish with some olive oil for the first batch of potato chips.
• I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
• After the first batch is done, you do not have to rub the dish again.
• Continue to microwave the remainder of sliced potatoes as noted above.
• If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
• NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
• ADDITIONAL IDEAS, suggested by Deb K:.
• Granulated garlic powder with parsley.
• Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
• Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
• A great dip is Robert Rothschild Farm Dips:.
• Emerald Isle Onion Dill and Horseradish Dip.

MICROWAVE POTATO CHIPS

Steps:

• Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry.
• Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes.

MICROWAVE CRISPY POTATO CHIPS (EATING WELL)

Steps:

• Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
• Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.