Microwave Cooked Potato Chips
Microwave Cooked Potato Chips
Ingredients:
- 1 medium sized red potato, unpeeled, washed and patted dry
- cold water
- canola oil cooking spray
- your favourite seasoning mix
Instructions:
- You need to cut your potato into thin slices. I cut mine about 1/8 th of an inch thick using my slicer tool. If you are using a knife, make sure it is sharp and cut the slices as thin as you can. Cut a thin slice from one long edge of the potato so it won't move around while you are cutting it. This makes is a lot easier. As you cut the potatoes, drop them into cold water. This helps to remove some of the starch.
- Pat the potato slices dry with some paper kitchen toweling. Have ready a large microwave-safe plate. Lay the potato slices onto the plate in single layer and not touching. (You will probably have to work in batches.) Spritz lightly with the cooking spray. Sprinkle lightly with your desired seasoning.
- Microwave on high in the microwave for two minute intervals, flipping them over each time until they are golden brown and crisp. (Note I only spritzed with the oil spray and sprinkled them with the seasoning once.) Take care as the plate will get hot. Use a pot holder. The time taken depends on how many slices you have on your plate and the strength of your microwave. Mine took about six minutes. Scoop off onto a wire rack to cool.
Notes:
Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Make Your Own Creole Seasoning: Mix together 1/3 cup paprika, 3 TBS dried oregano, 3 TBS ground black pepper, 2 TBS dried basil, 2 TBS fine sea salt, 1 TBS cayenne pepper, 1 TBS onion granules, 4 tsp dried thyme, 4 tsp garlic granules. Store in an airtight container out of the light for up to 6 months.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
Make Your Own Creole Seasoning: Mix together 1/3 cup paprika, 3 TBS dried oregano, 3 TBS ground black pepper, 2 TBS dried basil, 2 TBS fine sea salt, 1 TBS cayenne pepper, 1 TBS onion granules, 4 tsp dried thyme, 4 tsp garlic granules. Store in an airtight container out of the light for up to 6 months.
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