You can’t eat just one. But you’ll have to, because it takes several nukings to get a handful. Seriously. Before I could get the next batch in the microwave, the first batch was gone. I would like to say it is worth the effort but it’s so not. It’s a great idea if you are practicing some serious portion control. They are very tasty. And its nice to control the amount of salt and olive oil used as a opposed to a store-bought bag. But if you’re thinking about making these for a party or a playdate. Start now and think again. I’m all for making your own snacks and not relying on the ease of processed foods. But this is not a quick snack to make. Here’s the original pin and here’s the recipe which is made with potato chips:
Recipe courtesy of www.thekitchn.com
1 or more potatoes or other root vegetable, scrubbed clean
Salt and other seasonings, optional
Olive oil, optional
1. Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes you are preparing.
2. Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.
3. Dry the slices between two clean dish cloths or spin them in a salad spinner.
4. Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips, brush the slices with olive oil first.
5. Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.
6. Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.
Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them off as you want them.
237 to go………