|“Old Bay” and “Salt and Pepper” POTATO CHIPS|
I am sharing a series of “Cool Summer Recipes” (read – easy to prepare and/or to prepare ahead) for hot summer days. What better place to start than with a simple appetizer – or snack – recipe. The bonus is that this recipe is quick to make and requires no frying – so easy clean-up, too – and is a healthier option to boot.
This was a new idea to me, but apparently there are many versions of microwave potato chips online. The recipe below is from the Food Gal blog.
I played with seasonings on my chips – one I made with “Old Bay” seasoning instead of salt – this would be great served before a seafood supper. My second version used freshly ground black pepper, in addition to sea salt. Both were delicious, but maybe more for grown-up palates. Also, I used Russet potatoes (because that’s what I had on hand) and they were very successful.
MICROWAVE POTATO CHIPS
1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons or so of extra-virgin olive oil
1/2 teaspoon salt
Slice potatoes into 1/8-inch rounds for thicker potato chips. Toss slices in a
medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray.
potato slices in a single layer on the plate. Microwave on
High until some slices start to brown, 2 to 3 minutes (depending upon
potato thickness and microwave power).
Turn slices over (they will be
hot, so take care with your fingers) and continue microwaving until they
start to crisp and brown around the edges, about 35 seconds for very
thin potato slices to 2 to 4 minutes for thicker slices.
Remove on plate and allow to cool completely. They will crisp
up more as they cool. Repeat process with remaining slices. Store in an airtight container for up to 3 days – if they last that long!
Adapted from a recipe published in EatingWell, January/February 2009
Look for my series of COOL SUMMER RECIPES on Wednesdays this month.
Carol & Gus, Innkeepers
an Ocean City NJ Bed and Breakfast