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.

 

When I was in Grade Six my class won the Red Cross Penny Parade and the prize was a bus strip through the Valley (Nova Scotia) where we got to visit some local food producers.  We visited a fish farm, along with Scotian Gold (who processed fruits and vegetables), the Berwick Bakery which provided all the baked goods for the Valley, and Scotties Potato Chip Factory.  

 

We were given free apple juice to drink, donuts from the bakery and a bag of potato chips from Scotties!  I don't need to tell you which was my favourite!

 

I can remember going to a local cafe with my friend Cindy McGregor. We would buy a bag of plain potato chips from the grocery shop attached and then order a coke. 

 

We would open the potato chips and sprinkle them with vinegar to eat along with our cokes. Boy we sure enjoyed them!

 

My mother and father were real hockey fans.  Saturday nights were always hockey nights in our Canadian household.  My mom always had potato chips to enjoy as a treat along with the game.  We would each be given our own little bowl of them.  

 

This was a real treat!  She used to keep them hidden behind my father's dresser in their bedroom.  Needless to say we often snaffled the odd sneaky chip or two or three during the week when nobody was looking. (Oh we were naughty!)

 

I am quite sure my father got blamed for the magically emptying chip bag.  He never said anything to us, so in all likelihood he was also snaffling up the odd sneaky chip himself! 

He says he wasn't, but I have my doubts.

 

Here in the UK, there is no end to the different flavour varieties of potato chips that are available.  Ham and Mustard.  Beef and Onion. Roast Chicken.  Smoky Bacon. Worcestershire Sauce. 

 

Prawn Cocktail. 😝 (Not my favourite) Pickled Onion. Sour Cream and Sweet Chili.  Sea Salt and Cracked Black Pepper.  Salt and Vinegar. That's just  few.  There are many others.

 

At Christmas time they come up with even more Seasonal Flavours.  Like Turkey and Stuffing. Brussels Sprouts.  Glazed Ham. Pigs in Blankets. Cheese and Cranberry. 

 

I was craving some potato chips today and lacking the ability to go to the shops and pick some up, I did the next best thing. I made some in my microwave oven, which is relatively simple and quick to do.

 

These are always delicious and crisp.  And it almost goes without saying that they are a lot healthier than the processed ones.  They are low in fat and salt and preservative free.

 

You need to cut the potato as thin as you can.  Ideally about 1/8 inch thick. I use my mandoline, but you can do it with a knife. The thinner you get them, the quicker they cook.  

 

I do give mine  light spritz with canola oil cooking spray, but you don't have to.

  

Today I sprinkled them prior to cooking with some of  my homemade Cajun spice seasoning, but they are nice sprinkled with just sea salt, or sea salt and cracked black pepper.  

 

The nice thing about these is you control how much salt you use.

   

You can peel if you like, but I always leave the peels on.  These are incredibly moreish so be fore-warned!

 

It's impossible to eat just one. Utterly and hopelessly impossible.

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

1. 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.
2. 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.
3. 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.

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What is your favourite flavour of potato chip?  What are you missing the most, snack wise . . . in this lockdown?  I really want to know!

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