Tuesday, August 28, 2012

# Post # Recipes

Microwave Potato Chips (Really! And Healthier)



It's Too Yummy Tuesday!
It's back! On select Tuesdays I'll share delicious recipes either inspired by my books or that are just plain delicious!

Today's recipe has become the new favorite snack at our house! It's super easy, and I was surprised to find how well it works!

MICROWAVE POTATO CHIPS

That's right...crispy, golden potato chips right from the microwave! Yumtacular and healthier than packaged, sodium-laden varieties--and no heating up the oven or using the messy deep fryer! 

Ingredients:
4 medium-sized russet potatoes
2 Tbsp olive oil
1/2 tsp salt

 Scrub and peel potatoes. Using a mandolin or slicer, slice potatoes about 1/8-inch thick. (Thin is good, and it's hard to do this by hand...but if you've got no slicer and mad knife skills, fire away!)

In a bowl, combine oil and salt. Add in potato slices, toss well, and you're ready to cook.

You will need to do these in batches. Line a microwave-safe plate or tray that fits your oven with parchment paper and lay out potato slices in a single layer. Microwave full power for about 4 minutes until crispy and golden-brown. You'll have to watch these closely, so don't walk away! Microwaves vary, plus a thinner or thicker chip will alter cooking time.

Peel cooked chips carefully off parchment and repeat the process with remaining potato slices--you can reuse the same piece of parchment for subsequent batches.

 That's it! Enjoy your warm, crispy chips plain or with a favorite dip. (If doing these as dipping chips, I recommend going a little thicker on the slices. Just don't make them too thick or they won't crisp up properly.)



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J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.

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