Microwave Potato Chips & Crisps Recipe
If you have read our Fried and Oven Baked Chips and Crisps Recipes you will see that the process is virtually exactly the same until the cooking part. With this recipe the cooking part is even easier.
After you have selected your potato and your oil, you will be ready to go. There is no Best Ever Potato Chips or Crisps Recipe. It is a very easy dish to cook that involves a lot of personal preference and will invariably require a level of experimentation to get ‘Your’ Best Ever Chips or Crisps Recipe.
You will need
1 Potato per batch or layer, peeled and sliced, preferably with a mandolin slicer to get them as thin as you can
Oil of your choice, including spray oils
Salt and Seasoning
Pour a bowl of cold water. Add the Salt (you don’t have to add the salt if you don’t want to)
Place the sliced potatoes into the bowl as you slice them. Leave for around 30 minutes - if you can wait that long.
Drain the potatoes, rinse once again and then place on paper towels and pat dry. We actually place on a towel and roll it up. We unroll each batch as we go. The end purpose is to dry them.
Coat or spray Potato Slices in oil and lay on either on paper towels or on a Microwave Potato Chips & Crisps Maker tray before inserting into the microwave oven.
We season at this stage, but you do not need to unless you want to.
Cooking times will vary so the best bet is to put the microwave on 100% power for three minutes. If your Chips and Crisps are on paper towels you will need to turn them. The Microwave Potato Chips & Crisps Maker trays have holes in or allow you to stand them upright, which will allow them to cook on both sides.
If they are not fully cooked put add minutes until you are satisfied. We found that it took six minutes.
Once removed from the microwave, salt and season straight away so that any residual oil will soak it up and adhere it to your Potato Chips and Crisps.