I don't even know how I originally came across this recipe, but I remember thinking there was no way it would work. Well, I was wrong. These chips, though time consuming considering they are just chips, are as crispy as regular, deep fried potato chips. You can flavor them any way you want and there's hardly any oil involved in making them. I tried a few variations, and all of my favorites had Parmesan cheese grated on top with a sprinkling of salt. The chip itself is pretty flavorless, so it's all about seasoning them with your favorite things. I'm sure garlic powder, Italian herbs, cayenne pepper and even Mrs. Dash/seasoning salt would go great on top.
Adapted from William Anatooskin Serves 4 to 6
Prep time: 20 minutes
Cooking time: 5 minutes per batch
4 potatoes (russet, yellow gold, white or red potatoes)
spices of your choice
oil that can be sprayed
parchment paper
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato. If the potatoes are new or have good skins, do not peel, just scrub well, then slice them less than 1/16" in thickness (think paper thin), slicing across the potato. Place potato slices in a bowl, sprinkle with some salt, cover with cold water and let sit for 10 minutes. Remove potato slices in batches onto paper/kitchen towel and pat dry. Lightly spray the parchment paper with oil. Place your potato slices on the parchment paper in a single layer, then sprinkle them with whatever you like and place another piece of parchment paper on top (at least use some salt or they will taste bland). This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be about 5 minutes.
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