I recently had family show up unexpectedly and I had nothing but a bottle of Prosecco in the fridge. While that’s a fine greeting, I needed a quick snack to add. I glanced in the pantry and spotted a potato. Presto! Potato chips and Prosecco. We have a snack!
I know what you’re thinking: This is not your ordinary pairing. But these ain’t no store-bought crisps! And as good as they are, they’re also great for game-day gatherings.
These chips are fast and, I’m telling you, FaH-bulous! Crunchy, easy, & YOU control all the ingredients. They’re not fried, so less fat, and because they’re made in batches, you have an easy way to control portion size. Crave just a few chips? Make some fresh in 5 minutes. And you won’t be tempted to eat the whole bag, like with store bought ones.
Microwave Potato Chips
- 1 large Russet Potato
- Olive Oil
- Salt
- Pepper (optional)
Wash the potato and cut very thin, 1/8” or less. I like them 1/16″ and use a hand slicer or mandoline, but a sharp knife will also work.
Place sliced potatoes in a single layer on a piece of parchment paper. Drizzle with a little olive oil, and brush the oil to cover each slice. Sprinkle with salt and pepper (if using.)
Place sheet in microwave, and cook on high for 3 to 5 minutes. Watch the chips, and remove when the desired amount of brownness is achieved. Parchment paper can be reused for several batches.
Yield: 50 to 60 chips.
Tips: try other flavors – garlic or seasoned salt, , or even vinegar or flavored olive oil. Go crazy!
Click here for printable recipe for Microwave Potato Chips
Here are some of my other snacks that may be of interest for game-day gatherings.
Enjoy!
6 Comments
Judy
February 22, 2015 at 2:55 amHi Tamera, I love watching you on after buzz discussing Dowton Abbey. Yhe chips look great! Can I make them in the regular oven? I don’t like using the microwave. Thanks! Judy
Tamara Berg
February 22, 2015 at 7:32 amHi Judy and thanks! They can be made in the oven, but they just don’t turn out to be as good. You have to turn them, and a batch takes anywhere from 20 to 40 minutes to make.
As for the microwave, this might help with your concerns: http://www.cnn.com/2014/01/21/health/upwave-microwaving-food/
or
http://www.goodhousekeeping.com/recipes/microwave-radiation-ovens-460709
Thanks again for the kind words! Buzz you later!
Sid
February 22, 2015 at 2:04 pmDelicious with Old Bay seasoning!
Tamara Berg
February 22, 2015 at 2:29 pmOOoh Sid, what a GREAT idea!
Tamara
March 31, 2015 at 12:47 amHi Tamara,
first of all sorry for my English but I’m not a native speaker. I tried to make your potato chips according to your recipe but even after 8 minutes in the microwave on the highest possible level (900 watt) the chips were still raw inside and very soft. So I was wondering whether you use a special microwave-mode?
Greetings from Germany, Tamara
Tamara Berg
April 1, 2015 at 6:34 amHello Tamara in Germany! I think perhaps your chips are sliced thicker than mine. I sliced mine with a mandoline (Mandolinenschneider in German?), so they are VERY thin… about 2mm thick. But I would think that thicker ones would eventually get crispy with more time in the microwave. My recommendation is to keep cooking them for a bit longer — maybe 10 minutes or so. Keep trying, and let me know what happens! Thanks for the comment! Good luck!