Crispy Crunchy Veggie Chips
Prep Time: 45 min
Cooking Time: 3-8 min
Equipment:
Mandoline
Bowl of cold water
Microwave-safe plate
Paper towels
Ingredients:
1 or more potatoes or other firm, starchy vegetable, scrubbed clean
Any seasoning(s) of choice. Salt is very optional : )
Olive oil spray (like PAM Organic Olive Oil No-Stick Cooking Spray)
Instructions:
1. Thinly Slice the Potato – Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water to keep from turning. Repeat with the other half of the potato and any other potatoes you are preparing.
2. Soak and Rinse the Slices – Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.
3. Dry the Slices – Dry the slices between two clean dish cloths or spin them in a salad spinner.
4. Season the Slices – Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips. Briskly spray with olive oil for 2 seconds.
5. Microwave the Slices – Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden. Sprinkle with additional seasoning if desired.
6. Repeat with Remaining Batches – Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.
Storing – Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them up as you want them.
