|Microwave potato chips|
Potato - 2
olive oil - 2 tbsp
salt - 1/2 tsp
red chilly powder - a pinch
We will need:
2 or 3 microwaveable plates
a vegetable grater / mandolin / peeler
Wash the potatoes, scrub and remove skin.
Slice the potato to very thin slices using a mandolin (very thin wafer chips) or vegetable peeler or knife (for thick chips).
I used the slicer / cabbage shredder portion in the 4 side vegetable grater.
Put the slices in cold water for few minutes to remove starch. Squeeze them and let it air dry for few minutes.
Mix with salt and oil. Arrange the slices in single layer in the plate.
Microwave for 2 minutes on one side. Peel, flip and microwave for 30 seconds - 1 minute without browning them.
Take out and let it cool. The chips turn very crispy after few minutes (immediately after cooling).
Repeat for all the slices arranged in other plates.
Sprinkle red chilly powder and enjoy!
Microwave potato chips is ready!
Serve as snack or side dish.
This chips stays fresh and crispy till next day. I didn't count after that, as we had finished it then:)
The microwave I have used is a GE brand. 1.58 Kw capacity. Normally the microwave ovens in USA are mostly made for reheating and defrost purpose only (unlike Indian microwaves with built-in grill mode).