We had some dear friends over for a BBQ and I thought I would like to serve potato chips knowing how much they love them but I wanted to treat them to guilt-free chips that are not fried! These little devils are cooked in the Microwave and boy are they good. The secret is to soak them in cold salted water with a little acid, I used vinegar but you could use lemon or lime juice to help prevent oxidization. The salted water actually seasons them so you needn’t add salt after they are cooked (it wouldn’t stick to the chip anyway like it does when they are hot out of the deep fryer).
Unfried Potato Chips (Crisps)
Serves about 3-6 people
Ingredients:
- 3 good size white or red skin potatoes (large diameter)
- 30 g sea salt (more if you prefer a saltier chip)
- 100 mL white vinegar (to prevent oxidation and add a little flavour)
- 2-3 L very cold water for soaking
Directions:
- Wash the potatoes skins well.
- Dissolve the sea salt in very cold water (I used an immersion blender to help dissolve the salt). Pour into a large bowl of very cold water, add the vinegar and stir.
- Cut the potatoes in half diagonally; then, using a wafer-thin mandolin slicer, slice from the cut end of each potato, tossing the cut slices into the cold salt water bath and allow them to sit in the bath for 5-10 minutes.
- Remove slices from the water and lay them in one in a single layer on a clean linen cloth (allow to sit for 15 minutes, this will help with cooking them).
- You may spray them with some good quality EVOO or leave them plain like I did.
- Lay a layer of clean, unprinted paper towel in the microwave and layer potato slices on the paper towel so they do not touch each other. Microwave on 100% for 2 minutes or until some get a bit of colour. Open the microwave door and allow the hot humid air to escape for at least 1-2 minutes (it will allow the machine to cool down). Then cook for an additional minute on high, if needed, watching carefully as they burn quite easily. I found the slices I placed in the centre of the turntable cooked faster than the outside slices so I moved my larger slices into the centre. The slices will continue to cook a little after you remove them so don’t worry if they are a wee bit wobbly, but they shouldn’t be overly wobbly, they will crisp up.
- Remove the slices from the paper towel and cool completely before putting them into an air-tight container. Repeat until all of the slices are “fried”.
- When totally cool, store chips in an air tight container.
- Serve with your favourite homemade dip.
How interesting! I’d love to try this out.
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What a great idea! Potatoes are always on the weekend menu when the boys (now down to one!) come for dinner.
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Wow, Eva! Who knew you could make chips in a microwave?
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