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Mar 15, 2013 06:01 PM

Microwaved chips

On the Dr. Oz show today, there was a defatted version of fish and chips that looked disappointing as far as the fish was concerned (steamed naked in microwave). Instead of tartar sauce the chef used all its components except mayo so it was a green relish - that might be promising. But the intriguing idea was the chips. He used very thin mandolin-sliced potatoes. The slices were threaded onto a wooden skewer with close to a half inch between slices. The ends of the skewer were balanced over the ends of a pyrex baking dish which then was nuked for several minutes. I suspect that's asking for a pyrex explosion
but might try this with a different ceramic. If the cook is not married to totally non-fat, the slices could be lightly spritzed with cooking spray or other oil before microwaving. Anyone ever try either method for spuds?

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  1. Sounds like dry, tough chips. Why not just eat them less often?

    8 Replies
    1. re: sandylc

      I, too, would rather have a smaller portion of the real thing!

      1. re: ohmyyum

        "Sounds like dry, tough chips. Why not just eat them less often?"

        "I, too, would rather have a smaller portion of the real thing!"

        No way!

        Ever read the ingredients list on a bag of chips? That's why it pays to just get the spuds - and maybe some salt - and maybe malt vinegar - other 'natural' flavors can be used too.

        And you can brush lightly with some olive oil if you want.

        Russets/Rosamunde seem to work best.

        A great cutter is the Fiskars cheese slicer -

        1. re: jounipesonen

          <<Ever read the ingredients list on a bag of chips? That's why it pays to just get the spuds - and maybe some salt - and maybe malt vinegar - other 'natural' flavors can be used too.>>

          ingredients in Lays: potatoes, oil, salt

          ingredients in Cape Cod Chips: Potatoes, Canola Oil, Salt.

          Ingredients in Whole Foods 365 Organic Classic Potato Chips: Organic potatoes, organic expeller pressed sunflower oil, and sea salt are the only ingredients.

          Ingredients in Kettle Brand: Potatoes, safflower and/or sunflower and/or canola oil, sea salt.

          1. re: foodieX2

            yeah - some of them ok on that score - but I still like to be able to pick my own potatoes which I know have the best flavor - I love getting the same crispy result WITHOUT ANY oil and without the flavor of grease!!! - and I like using much less salt - and I like to leave the healthy and tasty skin on - ie - I think it's a GREAT discovery!

              1. re: foodieX2

                That's what I already said at the very first:

                "That's why it pays to just get the spuds - and maybe some salt - and maybe malt vinegar - other 'natural' flavors can be used too."

                Those that want all that processed crap and oil and excess salt and unknown potato quality can help themselves from Walmart. :-)

            1. re: foodieX2

              Yes, the kind I buy (Metro house brand reduced salt) is Potatoes, sunflower oil (yay!) and sea salt.

        2. re: sandylc

          not so. not at all! they are thin, crispy and potatoey delicious.

          i have one of those hand held ceramic mandoline/slicer and it is perfect for this job. i bought mine at Williams some years ago, but they i see them everywhere now.

        3. Okay, first experiment a success! Probably would have been even better with a fresh russet potato. I used a very old, sprouting red bliss. I plucked off the buds, peeled, and mandolined this lemon-sized, kinda-soft and green spud (they've never upset my stomach). The slices drooped on the skewer. I spritzed with butter-flavored Pam and propped the skewers over a large Gladware microwavable container, and nuked on high for 5 minutes. The slices puffed like purchased potato chips do, but were the texture of homemade pommes souffles - crisp/tender, with touches of browning. They were quite tasty. So, it would take under 10 minutes to make a serving or two of homemade chips to accompany a burger or sandwich. I will try this again with a better potato and think it will be a regular part of my repertoire.

          3 Replies
          1. re: greygarious

            I've had success too. First discovered this in a magazine article a couple of years ago. Since then, I've tried various flavors and techniques. We like the russet potato better than other varieties, but we do use a few drops of real olive oil rather than the Pam. Sprinkle with flaked gray sea salt and a grind of black pepper. Mr. Pine preferred the ground pink peppercorn trial.

            1. re: greygarious

              That's so funny...I **just** made microwave chips for the first time yesterday. I used a russet potato, scrubbed but didn't peel, sliced thin, put the slices on a piece of parchment, salted them and nuked them about 6-7 minutes. Worked perfectly!!!

              Next time, I'm going to try a little spritz of vinegar with the salt before I cook them. I'm also thinking onion powder would be good on there as would cheese powder.

              The possibilities are endless....

              1. re: greygarious

                Ok now THAT sounds awesome. I would probably spritz with some malt vinegar. :)

              2. I have not attempted this yet but your review has me interested! Is the point of skewering the potato slices to allow them to hang suspended, thereby exposing the maximum surface area? How much space should there be between the slices? Is it ok to just thinly slice them by hand? I do not have a mandolin slicer. TIA.

                1 Reply
                1. re: ohmyyum

                  My assumption is that the skewering is to allow maximum surface and evaporation. I've only done this once so I spaced them at about a half inch because that's what it looked like on TV. Unless you have superb knives and skill, I doubt that hand-slicing will get them thin enough. I think you might have success using a small (or halved/quartered spud) if you sliced it with a vegetable peeler.

                2. I've been doing nuked chips for a few months and it works great! I use a mandoline to thinly slice yukon gold potatoes, and I nuke them at 60% power for 12-15 minutes till nice and golden brown. I'll have to try the skewer idea - that will maximize how many can be made at once. As of now, I have a small microwave and can only make about 15 chips at a time. (I should also add that I don't put anything on the chips at all, not even salt. They're just as crispy as the kind fried in oil!)

                  2 Replies
                  1. re: mbCrispyBits

                    When you try it, keep tabs on them. I predict that it will take less time since moisture will escape from both sides. As mentioned, mine took 5 minutes, which was in a 1000-watt microwave.

                    1. re: greygarious

                      Thanks for the tip. That hadn't occurred to me but of course, it makes perfect sense. More chips in less time - Sold!

                  2. Dang this thread! Had to make some more yesterday, and this time I sprinkled them with home-grown chopped dill. Now they're gone.