This recipe can be prepared with sweet potato, carrots, any kind of potato- reds, yukon golds, russets, etc. Actually, yukon golds make Fabulous chips, I just
1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice
Using a mandolin slicer, slice the potato into the thinnest slices possible. If you don't have a mandolin slicer, you can slice the potato by hand, try to make the slices even and thin.
Plunge the slices into a bowl of ice cold water for just a moment to remove the excess starch.
Remove from water and pat dry with paper towels or stick them in a salad spinner and give them a good whirl.
Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.
Arrange the potato slices on the parchment paper, be sure they are Not touching, as they Will stick together. Season as desired.
Microwave on Full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you've hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.
Repeat until all the "chips" are crispy and golden.
If you want
- Salt & vinegar
- Sea salt
- Lime & Cilantro (Use a mist sprayer to spritz lime juice on after cooking)
- Sour Cream & Onion - Lightly Sprinkle ranch dressing mix seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground mustard
- Dash cayenne pepper
These can be stored in a zip-style bag for up to 3 days without becoming stale or soggy. If you don't have parchment paper, you Can use a paper towel instead- however, you have to make sure that the potato slices are very well drained and you must flip the chips several times to prevent sticking.