Had to try it when I stumbled upon this recipe. Everyone else said 3-5 minutes in the microwave, or up to 10-12 minutes, but mine were getting browned and crisp in just 2-2.5 minutes. Might be the oil I used, or a powerful microwave, or the potatoes I used, I don't know. I used a red potato. I sprayed Pam on parchment paper cut to cover the glass microwave turntable, and I dipped freshly cut potato slices in a plate of peanut oil. They turn brown at slightly different times, so I'd remove the browning chips and cook the rest 15-30 seconds longer until they started browning. I don't own a mandoline, so I tried a peeler first, but I thought those chips were too thin, so then I used a sharp knife to cut slices about quarter-thick. Added sea salt at the end, but it didn't stick well once the chips were cooling, so next time I'll likely add salt/seasoning to the tops of the chips before cooking. They had a delicious fresh potato flavor. Will definitely try again.
Was this review helpful?
1 user found this review helpful
Had to try it when I stumbled upon this recipe. Everyone else said 3-5 minutes in the...