There's lots to like about making potato chips at home. It's more frugal than buying them, the chips are less fat-laden, and because you're working in small batches, you're less likely to eat a whole bag. Try it out; it's really easy - and I couldn't make them fast enough to please my family.
What You Need:
1 potato
1 tablespoon olive oil
salt or other seasonings
Ziplock bag
mandoline, slicer, or knife
parchment paper or large dinner plate
microwave
bowl
How to Do It:
1. Wash the potato and slice as thinly as possible. You can do this with a knife, but it's much easier with a mandoline (here's the mandoline I use) or the slice feature on a multi-grater. I left the skin on my potatoes, but if you prefer, you may peel the potatoes before slicing.
2. Place the oil in the Ziplock bag. Add the potato slices, seal the bag, and toss the potatoes to coat them.
3. Cut a piece of parchment paper to a size that fits inside your microwave. Place the potato slices in a single layer on the parchment paper. Don't allow them to touch, or they'll stick together. (Alternatively, you may place the slices on a dinner plate that's lightly coated with oil, but I find the chips cook much faster and more evenly on parchment paper.)
4. Microwave the potato slices for about 4 or 5 minutes, or until slightly browned. The slices must brown or they will not turn crisp. Microwave power varies, so watch the first two batches carefully to ensure you don't overcook the slices.
5. Remove the parchment paper from the microwave and slide the potato slices into a bowl. Sprinkle with salt or other seasonings and toss. Once the slices are cool, they are crisp, ready to eat chips.
I'm excited to try it!
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