Yep you read right. Potato chips. Like the Red Rock Deli or Smiths ones you buy in a bag at the supermarket and the service station and on a night out when you’re downing a few too many ciders (don’t tell me you’re not guilty of this). I know you’re shocked that you can make these at home. Trust me, I am too!
I’d seen this recipe done a few times by various food bloggers and Facebook pages such as Tasty, but I had been a massive skeptic. How could you make deliciously salty and crunchy potato chips in the microwave!? Well I’ll be the first to admit that I was wrong.
Like any good old chip out there, these make the perfect study snack. And what financially struggling uni student wants to fork out $3 to $5 for a bag of potato chips that’s half made of air and will probably be eaten in one sitting? I know for a fact that I’ve always got potatoes lying around my kitchen, so I don’t even have to leave the comfort of my own home for a delicious, salty snack. Winning.
- 2 medium potatoes
- 1tbsp extra virgin olive oil (if you are eating a lower fat diet, feel free to omit the oil. This recipe works fine without it however the chips may not be as crispy)
- 1tbsp smoked paprika
- 1tsp salt
- If you need to wash the skin of your potatoes, do so first. Then slice them into very thin rounds.
- Wash under cold water, drain and pat dry.
- In a mixing bowl add the potatoes and then the olive oil, smoked paprika and salt. Mix well to combine.
- Line a dinner plate with a sheet of baking paper. Place as many potatoes as will fit onto the plate, ensuring that none are stacked on top of each other or close together (as they’ll stick when they cook). I did mine in three batches but it depends on the potato and plate size.
- Microwave on high for six minutes.
- Remove from microwave and flip potatoes then microwave for another four minutes.
- Transfer to a bowl and serve with dipping sauces or eat alone as the ideal study snack.
NOTE: The cooking time is going to vary depending on your microwave. I’ve seen some people cook these in five minutes and others in twelve so just play around with the times. You’ll know when the first side is done when the potatoes start to turn golden brown. When you microwave the second side, they should be firm and crunchy like a potato chip.
I love the simplicity of smoked paprika and salt but there are so many flavour combinations out there for you to try. Some examples:
- Sea salt and a tablespoon or two of good quality vinegar
- Sea salt Italian herbs or fresh rosemary
- Garlic powder, onion powder, smoked paprika and sea salt.
If you do try these and make an epic flavour combination, please let me know!
I’d love to hear from you.