I was visiting with my best friend and her foodie hubby in Toronto this past week when she shared with me this amazing homemade potato chip recipe that her husband’s been making on occasion. It was so simple that I just had to try it for myself. Here are the delicious results:
The original recipe used a regular white potato but I decided to be slightly more adventurous and used sweet potato seasoned with freshly ground black pepper and a little bit of sea salt. I think it would work well with a range of vegetables… parsnip, zucchini, beet, turnip. I really want to try it with apple next!
Thinly slice your vegetable (or fruit of choice). I used a mandolin slicer on the second thinnest setting. Then toss with 1-2 tsp of olive oil. Put a piece of paper towel on a large plate and place a single layer of the sliced vegetable on the paper towel. Place in the microwave and set for 6 minutes. Keep an eye on your chips as they will turn from perfect crispness to brown and burnt in a matter of seconds! Mine were perfect at about 4:10 but I imagine that results will vary depending on your selected vegetable, your microwave, and how thinly you’ve sliced your chips. Remove from microwave (careful as the plate will be hot) and allow to cool for about 30 seconds. Carefully peel chips from the paper towel. Repeat with remaining sliced vegetables. Season to taste with herbs, spices, and/or a little bit of salt. A quick and healthier alternative to store-bought, deep-fried chips.
Don’t bother trying the apple chips. They just get all floppy.