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
- 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!
Here are some of my other snacks that may be of interest for game-day gatherings.