However, I still really love potato chips! So, I thought that I'd try making some at home for when the potato chip craving hits. The beauty with making them myself is that I can control what they're made of AND how many I eat. After all, I gotta make them before I can eat them.
Using a mandoline slicer makes prepping the chips fast and easy. I got to try out the slicer that my dad bought for me at an in-grocery store infomercial-type presentation. (Thanks Dad!) Ideally, you want you slices to be about 1/16-inch thin to get a true potato chip feel. My slicer could only do about 1/8-inch so they did take longer to cook. However, they were still tasty! If you don't have a mandoline, you could try a potato peeler or just use a nice, sharp knife.
Homemade Potato Chips
1 Tablespoon (or less) olive oil
1 potato, peeled if desired
1/4 - 1/2 teaspoon salt
- Slice your peeled (or washed and unpeeled) potato very thinly.
- Pat the potato slices dry and then toss in a bowl with olive oil and salt. You may want to use your hands to make sure the olive oil gets distributed evenly. The slices have a tendency to stick together.
- Cover a plate with parchment paper, and place the potato slices in an even layer without touching each other. If the slices touch, they will stick together.
- Place in the microwave for about 3-8 minutes. Cook time will vary depending on the thickness of your slices and the wattage of your microwave oven. You'll need to experiment to find what works for you. Just watch them carefully, and add a minute or two of cook time as necessary. They will get a little more crisp once you remove them from the microwave. They can go from perfect to overcooked very quickly. BE CAREFUL when you remove the plate from the microwave from the oven -- it will be hot.
For other potato recipes, be sure to check out Ultimate Recipe Swap on Thursday at LifeasMOM.
I'm absolutely trying this for my chip-lovin' hubby! Thanks for sharing at URS!
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