Microwave Cooked Potato Chips

Potato Chips are not something that I eat very often, but I do so love them. Back in Canada my favourites were Ketchup, All Dressed, Dill Pickle and Barbeque. When I was growing up Potato Chips were a rare treat and they didn't come in a whole lot of flavours. Mostly just plain salted. I can't remember when we started to get other flavours.

Microwave Cooked Potato Chips

Yield: Variable

Author: Marie Rayner

Prep time: Cook time: Total time:

Now you can indulge in one of your favourite treats, without any artificial flavourings or unnatural ingredients. Low fat, cooked in the microwave. Easy peasy and every bit as delicious as any you might buy, if no more so.

Ingredients:

1 medium sized red potato, unpeeled, washed and patted dry
cold water
canola oil cooking spray
your favourite seasoning mix

Instructions:

How to cook Microwave Cooked Potato Chips

You need to cut your potato into thin slices. I cut mine about 1/8 th of an inch thick using my slicer tool. If you are using a knife, make sure it is sharp and cut the slices as thin as you can. Cut a thin slice from one long edge of the potato so it won't move around while you are cutting it. This makes is a lot easier. As you cut the potatoes, drop them into cold water. This helps to remove some of the starch.
Pat the potato slices dry with some paper kitchen toweling. Have ready a large microwave-safe plate. Lay the potato slices onto the plate in single layer and not touching. (You will probably have to work in batches.) Spritz lightly with the cooking spray. Sprinkle lightly with your desired seasoning.
Microwave on high in the microwave for two minute intervals, flipping them over each time until they are golden brown and crisp. (Note I only spritzed with the oil spray and sprinkled them with the seasoning once.) Take care as the plate will get hot. Use a pot holder. The time taken depends on how many slices you have on your plate and the strength of your microwave. Mine took about six minutes. Scoop off onto a wire rack to cool.

Notes:

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.

Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.

Make Your Own Creole Seasoning: Mix together 1/3 cup paprika, 3 TBS dried oregano, 3 TBS ground black pepper, 2 TBS dried basil, 2 TBS fine sea salt, 1 TBS cayenne pepper, 1 TBS onion granules, 4 tsp dried thyme, 4 tsp garlic granules. Store in an airtight container out of the light for up to 6 months.