A few years ago, beyond normal imagination, we discovered that it was very possible to make potato chips using a Microwave alone. Even as of today, this thought still re-sounds its mysterious form in our minds as one can never imagine having Crispy chips being obtained from simple slices of potatoes without adding a single drop of oil or fats. In fact, literally put, this is like magic!!
A few basic tricks that entail successful microwaved potato chips can be all you need to have this mystery turned into a real practical aspect. However, the things that you need to know about this approach are vital and necessary for the successful execution of this recipe.
Always remember one fact that for a microwave to turn a food item placed in it into a crispy nature, it should be as thin as possible because the waves that make the food molecules become unstable to a state of readiness, actually easily penetrate from one side to the other only when the item is thin. This therefore means you have to carefully cut out small uniform slices as much as you can. A size lying between 1/18 and 1/16 of an inch is actually good enough. Use of a Mandolin will quicken you to achieve this. Even if you lack a mandolin, using a very sharp chef’s knife on a smooth hard table or cutter, can help you get there.
In the recent years, I have used this technique with other food items other than potato chips and they all seem to be producing similar results. Be it root vegetables or other potato types, the results remain stunning. Soaking root tubers in cold water and rising them thereafter, helps remove the start that holds their molecules together in the microwave, which in turn would have failed them to crisp faster. Therefore, soaking into cold water the tiny slices you have carefully cut out comes in handy to make the whole preparation process much smoother. Now here is the catch – The fact that tasty crisps can only be got through a well balanced seasoning, the soaking phase can be a good stage to achieve two things at a go; one, to remove the extra starch from the potatoes and two, to help in pre-seasoning them to a tasty sensation. So what this means is that instead of soaking the potatoes in plain cold water, soak them in simple pre-seasoned cold water. Sprinkle salt, chili powder and Olive oil to give it a rich burst of flavors, and your preparation will be a success.
Whereas this looks like something one can quickly do, embrace yourself for cases when you want to prepare a whole lot of fat-free crispy bowl for the family dinner. This method is only feasible for a small breakfast bite. Take into account that microwaves are not that fast at bringing out crispiness in an item. A single average potato will make between three to five batches and each batch may on average, take six minutes. So patience is a necessity during this preparation.So why don’t we get to the Nitty-gritty of how you are going to achieve this. First is what you need for this dish.
1) One or more potatoes (depending on your meal size). Replace with any other garden vegetables if you want (it also works like magic)
2) Scrubbed clean salt (or even sea salt)
4) Olive oil (Which is optional)
1) A sizable Micro Wave (of comfortable capacity)
2) Mandolin (if absent, replace with sharp Chef knife)
3) Bowl of cold water
4) Safe Plate
5) Paper towels
6) Salad Spinner (If you have one)
a) Potato Slicing:
Make ready a bowl of cold water. With the Mandolin in place, carefully cut the potato first into 2 equal parts followed by tiny equal slices that measure between 1/8 and 1/16 of an inch in size as you drop them in the bowl of cold water. Do this for the second potato half as well.
b) Rinse and Soak
Have the slices rinsed in extra cold water, repeating the rinse twice or thrice or more so, until the water becomes clear. At the last rinse, just leave the potato slices soaked for some extra 4 to 5 minutes before you can wash them out again.
c) Dry the Slices
Quickly have the clean slices dried out between two clean soft dish clothes. In cases where you have a salad spinner, this would work best at this moment.
d) Seasoning stage
Carefully line out the dried slices on a flat surface, making sure that the slices are spaced out and do not touch each other to avoid sticking together. Add the seasoning you want. Sprinkle salt and Olive oil if you have it, to give that rich aroma for extra taste.
e) Microwave the Slices
Microwave the slices for 3 minutes at Full power. Flip them over and microwave for another 3 minutes at half the initial power. Carefully sort out the slices that have already crisped and starting to turn brown. Remove them and continue microwaving the rest of the slices for an extra 1 minute until all of them get that golden brown color. Repeat this step until all the batches in queue are completed.
Transfer all ready chips into an airtight container. Remember that Chips will stay crispy only when left in an airtight container. Enjoy your meal of healthy Fat and oil free Crispy Potato chips!