Thank you David McClain for sharing this incredible recipe!
Hint: Prepare just one potato at a time so they don't turn brown. We seasoned our chips with just coarse salt and pepper; David added some fresh rosemary to some of his. It's definitely a recipe where you can experiment with the seasonings.
David's Microwaved Potato Chips
Russet potatoes, washed and scrubbed but not peeled
Parchment paper
Olive oil
Kosher salt
Coarse pepper
- Slice potatoes as thinly as possible. (Barry used an old-fashioned cabbage slice but a mandolin or other slicers work, too.)
- Arrange potato slices on a piece of parchment paper cut to fit a microwave tray.
- Brush each potato slice with olive oil.
- Sprinkle with salt and pepper or your choice of seasoning.
- Microwave anywhere from 5 to 10 minutes or until chips are browned and crisp. (Time may vary depending on wattage output of microwave.)
- Enjoy!
David's Microwaved Potato Chips
Russet potatoes, washed and scrubbed but not peeled
Parchment paper
Olive oil
Kosher salt
Coarse pepper
Parchment paper
Olive oil
Kosher salt
Coarse pepper
- Slice potatoes as thinly as possible. (Barry used an old-fashioned cabbage slice but a mandolin or other slicers work, too.)
- Arrange potato slices on a piece of parchment paper cut to fit a microwave tray.
- Brush each potato slice with olive oil.
- Sprinkle with salt and pepper or your choice of seasoning.
- Microwave anywhere from 5 to 10 or until chips are browned and crisp. (Time may vary depending on wattage output of microwave.)
- Enjoy!
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