Today is National Potato Chip Day! So in honor of this prestigious holiday…today’s post is re-introducing you all to the miracle of….
Microwave Potato Chips!
But first, I think a little potato chip trivia is in order!
- In 1853 a customer at the Saratoga Springs Resort in New York sent his fried potatoes back to the kitchen, complaining they were too thick. George Crum, the chef, a bit irritated, sliced up a batch of potatoes, fried them to a crisp and then salted them. The guest loved them and the “Saratoga chip” became a big hit.
- Potato chips are the #1 snack food in America! We eat 1.2 billion pounds ($6 billion in product) a year!
- It takes 1,000 pounds of potatoes to make 350 pounds of potato chips.
- The most popular potato chips flavors in the US are sour cream and onion and barbecue.
- Overseas, potato chips are often called “crisps”.
Of course most of us purchase our potato chips in bags…but making your own is a fun, healthy, and delicious alternative…especially if it’s as easy as this!
But what is REALLY amazing is how CRISPY and CRUNCHY they are! Out of the microwave! Still scratching my head on that one.
How To Make Microwave Potato Chips:
- Slice 1 to 2 potatoes, depending on size, VERY thin! (I used small, red potatoes and was able to fit two of them on a plate)
- Put the slices in a small bowl and drizzle with some olive oil (or whatever oil you prefer)
- Sprinkle on some salt to taste (this is where you could get really creative and try all sorts of different seasonings!)
- Arrange potato slices in a single layer on a microwave-safe plate.
- Microwave on high for 2-3 minutes (timing will vary depending on the power of the microwave and the thickness of the slices).
- Turn the slices over (careful…they’re HOT!)
- Microwave again for another 2-3 minutes or until they start to brown and get crispy on the edges.
- Remove from microwave and allow to cool completely. (They will continue to crisp up as they cool).
- Repeat process for as many potatoes as you like!
Since I cut my potato chips with a knife…they varied slightly in thickness, which I think added to their rustic appeal. Using a mandolin would ensure thinner, more uniform slices.
The first time I made these I ate the whole bowl of potato chips by myself in one sitting. So beware…they are addicting. :-) I didn’t even have any Onion Dip to go with them…which is actually my favorite way to eat chips.
Here’s a quick and easy recipe from Good, Cheap, Eats:
Sour Cream Onion Dip
- 1 cup sour cream
- 1 Tablespoon onion flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Better Than Bouillion beef base (you could probably use dry beef bouillion, crumbled fine)
In a small bowl, combine all ingredients. Chill for one hour.
So what are you waiting for?? Get out there and start snacking people! It’s the one day of the year it’s OK to eat potato chips for breakfast, lunch and dinner! :-)