- Slice off pieces of sweet (or regular) potato with a cheese slicer or mandolin (BE CAREFUL NOT TO CUT YOURSELF!).
- Spray a plate lightly with oil and then spray the chips lightly as well, if desired. Salt optional.
- Cook in microwave on ‘high’ for 60 seconds.
- Stop and turn each chip over and put it on a different spot on the plate (there are hot spots in microwaves, so rearrange them well).
- Cook on high for 45 seconds. Repeat the flipping and rearranging.
- Cook for 30 seconds and keep repeating this process until you have your desired darkness.
I always slice a couple of extra chips as I know that two of them always seem to get burned to a crisp (though the truth is that I eat them anyway).
|Don't let the burnt chips scare you ...you can toss them. Plus, I'm sure you don't multitask in the kitchen like I do, right?|
This is my dip of choice: a love child of ketchup and chipotle sauce. I have no idea where I got it as it’s years old by now. But one someone I follow on Instagram - can't remember who - suggested mixing chipotle sauce and ketchup for future enjoyment...GENIUS!
Other thoughts for dipping: ranch dressing, tahini, tahini mixed with white balsamic vinegar (one of my favorite home-made salad dressings), blue cheese dressing, blue cheese mixed with balsamic vinegar (SOooo good! Try it!). The list goes on and on for delicious dips for your chips.
Note that even the non-dark chips become crispy if you give them a few minutes to settle on the countertop. These chips are delicious and ready in minutes.
I’m certain that these could be made in the oven under a watchful, non-multitasking, patient eye or two.
Q: What is your favorite microwave recipe? Are you a multi-tasker or a single-tasker? What is your favorite dip or dressing?