Crêpes Naomi’s Rose Cake
Chips that can be made using a microwave? are you insane??
That was my first impression as well, mostly because of the anti-microwave propaganda that has been going around for years and years. I actually did some research and found that nuked veggies actually keep more of their nutrients than if they were steamed (what?!).
Also, I like the idea of making my own chips since I can choose exactly what I put on my chips (fat, seasoning etc).
Now, one thing you need to know about this technique, it is so slow and long that you might get frustrated and scream at your husband for no reason (not that this is what happened to me or anything)……….
- 1 potato
- oil and/or seasoning of your choice
- Wash, brush your potato and make 2mm thick slices with your food processor or mandoline. Rinse your slices under cold water until the water becomes clear. Let sit in a bowl with cold water for a few minutes.
- Prepare a large microwave safe plate and line with 4 paper towels.
- Take about 8-10 slices and dry them with clean towels or in a salad spinner. Lay them on the paper towels, make sure they don’t touch each other. At this point feel free to rub with oil and sprinkle with seasoning of your choice.
- Nuke them for 3 minutes on high. Flip them and nuke them again for 3 minutes but at 50% power this time. If some of them are not crispy enough, microwave them at 1 minute intervals on 50% power.
- Repeat as many times as your sanity can take.
- If you don’t eat them all right away (yeah, right, you’re hilarious!), you can store them in an airtight container or in a plastic resealable bag.