makes 1 large bowlfull
Pat's StoryThis recipe on food52.com- Lara writes-
You'll love the microwavable version of this recipe, which makes a small batch of super crisp chips in about 2 minutes. These chips are great with a sprinkle of sea salt, but even better with the homemade "Baked Potato" seasoning mix, makes these chips taste like Tato Skins. You can use Russet potatoes , sweet potatoes, yams and lotus root.
or large russet potatoes
non stick vegetable oil spray not olive oil spray
BAKED POTATO CHIP SEASONING:
dry ground mustard
finely chopped chives
crispy fried bacon, finely chopped
black pepper to taste
1The key to the perfect crispy chip is the mandolin. you need to get the potatoes really, really thin with a porcelain slicer or mandolin(always use the guard) Set it at 1.3 mm.
Place the slices in a large bowl.
Cover with very cold water, swish and then drain.
2Place the slices in a single layer on a towel, and then gently roll them up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning black.
3Spray the slices with the oil and place in a single layer on a microwave salt plate spray again lightly( can be made on a bacon microwave dish).
Cook on full power for about 1-2 minutes, depending on how many chips fir on the plate.
4You'll likely need to do this in many small batches. Be careful as the plate will be hot. Toss the crisp chips into a large bowl and sprinkle with salt or potato seasoning. These will only keep a day or two- who am I kidding they will be gone in 5 minutes! LOL