Microwave-Irradiated Potato ChipsPublished on 18 Apr 2014
A little radiation goes a long way.
Your microwave can be used for more than reheating coffee. It is far more versatile a device, for instance, you can make these fat-free potato chips (“crisps” for you British gentlepeople) in one with very little effort.
- 1 potato,
- sea salt, to taste
- any other seasoning or spice that you’d like to flavour the chips with.
- a mandoline –brilliant thing to have, even a sub-$20 will do
- a silicon sheet –for a non-stick surface in the microwave, I recommend the brand Silpat”
- Thinly cut the potato into even, 2-3 millimeter slices.
- Rinse the excess starch off the potato slices and shake/pat/spin off the excess water.
- Place the slices onto a non-stick microwave-safe (no metals!) sheet, without overlap.
- Microwave on high power for 2 minutes. This’ll remove a lot of the water in the potato and you’ll begin to see them browning.
- Flip the slices and microwave for another minute. Keep an eye on them while they’re in there to prevent burning.
- Remove any nicely browned chips.
- For any not fully done, zap on high in 10 second intervals until they too are browned.
- Season with salt, to your tastes, and/or any other thing really.