Homemade Potato Chips

Homemade Potato Chips

You know those days when the thought of putting a bra on to go get snacks cripples your very existence? Today is one of those days. Good god Uber eats would go off in this town! Alas, we don’t have it, nor does Countdown deliver one bag of kettle chips. No, we must venture out to get snacks or go without - until now.


The day I discovered how to make potato chips in the microwave was quite probably among the best of my life. It was also, quite specifically, the lowlight of my dieting life. I get great satisfaction out of kidding myself that they can’t be all that bad (due to their not being deep fried), but the quantity issue is still one that prevails.

When I say these chips are easy, you’ve really got no idea. The hardest bit is mustering up the patience for them to dehydrate enough in the microwave. When I think about it though, this is just a discredit to me and how impatient I really am. A supermarket run would take longer than these take to make from start to finish - no joke!

Another fab thing (among many) about these chips is that you probably have everything you need in your kitchen already so you can make them right away. I’ve heard from friends that they keep just like any other chip would, in an airtight container, however willpower is not one of my greatest virtues, so I wouldn’t know.

Snack away, just don’t eat them in the library because they are actually crispy AF and people will hate on you in a big way.

 

For one potato’s worth of chips (per person)

Ingredients

  • 1 potato, thinly sliced
  • 1/2 - 1 teaspoon of salt (depending on your tastebuds)
  • 1 teaspoon of paprika
  • 1 teaspoon of oregano
  • 1/2 teaspoon of garlic granules
  • 1/2 teaspoon of chili (or less if you’re not a fan)

Method

  1. Slice potato
  2. Combine dry ingredients
  3. Shake together in a ziplock bag
  4. Put on baking paper on a plate in a thin single layer
  5. Microwave for 9 minutes and then 30 second intervals until crisp
  6. Devour instantly

Note: Kumara also works perfectly, however when using it I’d recommend only adding salt because it’s so delicious on its own.

This article first appeared in Issue 12, 2017.
Posted 1:36pm Sunday 21st May 2017 by Liani Baylis.