I came across this recipe to make potato chips in the microwave at around 2:45am on this blog. I was excited to see how this would turn out. Can you imagine how convenient this would be when you really want a salty, crunchy snack but it’s some odd hour of the day or you’re just too lazy to go out??
I followed the instructions in the video, but I used Idaho potatoes, because that’s what I had on hand, and some “conscientious knife skills” instead of the mandolin.
This makes me want a mandolin! But I wonder how much use I’d really get out of it…
These chips are so damn good! I used sea salt and black pepper with a dash of cayenne. They are crunchy, crispy, salty goodness. I am so excited about how this turned out!
Depending on how thin you cut the potatoes, they should take about 5-7 minutes. I recommend checking on them every 2-3 minutes. My first batch wasn’t quite ready at 5 minutes and were perfect after an extra 2 minutes; but I put my second batch on for 7 minutes and didn’t check on them until it was too late…burnt to a crisp and really awful tasting. So check them every couple minutes. No two potatoes are alike, I guess.
I imagine this could revolutionize some people’s diets since the potatoes are not fried, and you control the salt and the amount and type of oil used, but most importantly:
- you don’t have to heat up the oven
- you don’t have to wash up (just toss the parchment paper)
- you can make a small serving
- it takes 5 minutes!