Week 35: Microwave Potato Chips

The Recipe
2 large potatoes, unpeeled, scrubbed
1 tsp olive oil
1/2 tsp salt

Slice potatoes into thin slices. Toss slices with oil and salt to coat evenly.
Coat a large microwave-proof plate with extra oil and arrange potato slices in a single layer. Microwave on high until some slices start to brown. Turn slices over (use a fork, they are HOT) and continue microwaving until the start to crisp and brown around the edges.

The timing will depend on the thickness of the slices and microwave power - I think I ended up giving them 5 minutes on each side - perhaps a bit more for the thickest slices.

Transfer chips to another place and allow them to cool completely - they will get crisper as they cool.

Repeat with the rest of the slices.

The Verdict
I was very dubious whether this would even work, but they chips turned out fantastically! The only thing I'll add to the recipe is do not be afraid to overcook the chips!. The original recipe said 2-3 minutes on each side which turned out to be no where NEAR enough, and my first batch was very soggy as a result. If the potatoes haven't started browning it's not time to turn them over yet.

But apart from that super simple to make and definitely something I'll be doing again!