HAPPY HOLIDAYS, dear readers!
I am having some much needed downtime this week, but had to pop in with a little delicious nibble: Homemade Potato Chips!
Mr. KitchenOperas and I recently devoured a Netflix series: Cooked by Michael Pollan (suggested by our dear friend Nicole). I have been on board with Pollan’s food politics since reading The Omnivore’s Dilemma about a decade ago. And in Cooked, Pollan defends home cooking — so I was instantly ready to absorb his ideas. One of his suggestions: eat whatever you want, as long as you make it yourself. And I have totally taken this to heart.
So when we were a little peckish this evening and wanted a treat, I thought it might be the perfect time to try out a small batch of homemade potato chips! And I was right — we shared a single potato’s worth of chips between the two of us, and were totally sated and absolutely enjoyed the crunchy, salty goodness.
At this point, I’ve only made sea salt chips, but I’m tempted to go wild this week with a sprinkle of smoked paprika or dried chipotle powder.
The secret weapon to make your own homemade chips? A microwave. I know, I’m not usually a huge microwave fan, but this works really well. Thanks to instructions from thekitchn.com, I’ve now got myself a method. So of course, it’s time to share — enjoy!!!!!
Homemade Potato Chips
The secret here is to find the perfect cooking time for your microwave; mine is 3 minutes on high on one side, a quick flip of each chip, and 3:30 on the second side. Experiment to find your own best microwave time and power level.
If you want to do some preparation in advance, you can leave the slices soaking in cold water in the fridge, baking them off as you’re ready for them. Adapted from thekitchn.com
- 1 potato
- 2 teaspoons ghee
- 1/2 teaspoon sea salt
Slice the potato as thinly as you can. I like to use a veggie slicing knife I picked up in Vietnam, but a mandoline or a sharp kitchen knife will do the job, just watch your fingers!
Pop the slices into a bowl filled with cold water, and let soak for 5 minutes. Rinse the slices in cold water until the water runs clear.
Pat the slices very dry, and lay in a single layer on a microwave-safe plate topped with a paper towel. Brush with ghee and sprinkle with salt.
Microwave the slices for 3 minutes on high power. Flip the slices, brush with ghee, sprinkle with salt, and cook for another 2 minutes. Check your slices and remove any that are perfectly browned — they’re done! Continue to microwave the slices which need a little more time, 30-60 seconds at a time.
Transfer to a bowl, and repeat with the remaining uncooked slices.
Eat and enjoy!