Sounds too good to be true, doesn’t it?
Crispy potato chips…with no oil???!?
…no fat whatsoever???
These potato chips have got that robust crunch. You know, the kind of crunch where everyone in the room stares at you with the “Do you HAVE to chew THAT LOUD?!” look on their face.
Hm…crispy potato chips without oil…how on earth does that happen? The magical microwave. College students rejoice, because this is the one thing you can make in your dorm room aside from popcorn.
There are a few tools that you need to have to make this a success. The first is a mandolin that can slice the potatoes super thin. I used this OXO handheld mandolin that OXO gave to everyone at the Orlando Food Blog Forum, but any mandolin will do.
Take your mandolin-cut potato slices and lay them in an individual layer on a parchment paper covered plate. Season with salt if desired.
Microwave them for 3-5 minutes until golden brown (I’ve heard people need as many as 10 minutes to get these golden brown, and it depends entirely on your microwave and how thin you slice the potato):
Keep microwaving the potato chips in batches until you get a big basket of chips:
Here’s the recipe, I hope you enjoy these! They are a little time consuming, but worth making every once in a while:
- 1 large russet potato
- Peel the potato and keep it in a bowl of water so it doesn't brown. Set a piece of parchment paper on a large plate.
- Use a mandolin to thinly slice just enough potato to cover the parchment-covered plate in a single layer of potato slices (the parchment is essential so the chips don't stick). Season with salt if desired and microwave on high for about 3-5 minutes until the chips are golden brown. Remove chips from the parchment and repeat with the remaining potato slices. Enjoy!
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