Prepare to be shocked and amazed.

Saturday, November 10th, 2012

Salt & vinegar potato chips! IN THE MICROWAVE!

 

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Told you so.

I had some potato slices left over from the Rosemary Potato Pizza, just sitting in the fridge waiting to grow mold. (Actually, I’m kind of surprised they didn’t – go bad, that is. They were in there for nearly two weeks before I found the time to try this recipe out. I stored them in a Tupperware container with just enough salt water to cover the slices; strangely, they still looked good as new, but had sucked up much of the water.)

Anyway, since a second potato pizza just wasn’t in the cards, I decided to make them into potato chips using the recipe for Salt & Vinegar Chips found in (where else?) Lane Gold’s Vegan Junk Food. I was a little skeptical that microwaving potato slices for a mere three to five minutes would magically transform them into crispy potato chips, but – as per usual – I was happily wrong. This is some serious witchcraft right here.

While the final product doesn’t have quite the tangy punch that I prefer (the accidentally vegan Cape Cod Salt & Vinegar chips are my favorite; once, when I was having trouble finding them locally, I ordered an entire case online – something I don’t recommend unless you’re part of a food share program!), these chips are crazy good nonetheless. Plus they don’t sit heavy in the stomach the way so many oily, store-bought chips can. They’re kind of like kettle chips, only lighter.

For obvious reasons I can’t share the recipe, but it’s as simple as this: peel (if necessary), clean, slice (use a mandolin!), season, and microwave (on a plate lined with parchment paper). Use a tablespoon of olive oil per potato, plus any other spices your heart desires. Be sure to flip halfway through. The chips will crisp up within a minute of removing them from the microwave. IT’S THAT EASY.

I thought I’d like my chips a little on the brown side, but found that the light gold ones are my favorite. Do sample the first batch to see what you like, and adjust the cook time accordingly.

 

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P.S. This is what happens when you let two potatoes touch. They form a single beautiful winged potato chip. Fly little spud, fly high! You’re freeeeee!