I recently had family show up unexpectedly and I had nothing but a bottle of Prosecco in the fridge. While that’s a fine greeting, I needed a quick snack to add. I glanced in the pantry and spotted a potato. Presto! Potato chips and Prosecco. We have a snack!
I know what you’re thinking: This is not your ordinary pairing. But these ain’t no store-bought crisps! And as good as they are, they’re also great for game-day gatherings.
These chips are fast and, I’m telling you, FaH-bulous! Crunchy, easy, & YOU control all the ingredients. They’re not fried, so less fat, and because they’re made in batches, you have an easy way to control portion size. Crave just a few chips? Make some fresh in 5 minutes. And you won’t be tempted to eat the whole bag, like with store bought ones.
Microwave Potato Chips
- 1 large Russet Potato
- Olive Oil
- Salt
- Pepper (optional)
Wash the potato and cut very thin, 1/8” or less. I like them 1/16″ and use a hand slicer or mandoline, but a sharp knife will also work.
Place sliced potatoes in a single layer on a piece of parchment paper. Drizzle with a little olive oil, and brush the oil to cover each slice. Sprinkle with salt and pepper (if using.)
Place sheet in microwave, and cook on high for 3 to 5 minutes. Watch the chips, and remove when the desired amount of brownness is achieved. Parchment paper can be reused for several batches.
Yield: 50 to 60 chips.
Tips: try other flavors – garlic or seasoned salt, , or even vinegar or flavored olive oil. Go crazy!
Click here for printable recipe for Microwave Potato Chips
Here are some of my other snacks that may be of interest for game-day gatherings.
Enjoy!
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