Homemade Potato Chips or Lazy McLazerson Can Still Impress You

Look at that! Chips! 
Ignore my thumb and the fact that I am clearly holding this up in a place not meant for food-tography.
You'll forgive me, won't you? 

Potato chips.

Not healthy, but delicious. I usually eat pita chips or sesame sticks when I want crunchy snacks. I've baked garbonzo beans in the oven. Enjoyed random delicious things from the Asian grocery store I frequent. From time to time, there are other things, but rarely are these things chips.

Inexplicable, then, how I should really really want some the other night. Luckily, my father had told me a while ago (and then, of course, blogged about it)  about how to make your own chips in - no, no, wait for it - a microwave. Of all things! The ol' microwave! The cheese-melter! The heater-upper! The friend of all college students! This is not to say that  I do not use the microwave, 'cause god knows I do. This is to say that I do not often put uncooked things in it and then later, blog about it.

Hell, I'm skeptical of microwave cake. I like to reheat things in it. On the rare occasion where frozen food exists in my life, I like to use it to turn it into non-frozen food when the oven is not available.

And when is the oven not available?

Rarely. That's when. RARELY.

Anyway. I was skeptical but also figured it was healthier than frying and less time consuming than baking and, well, I was just frying my panko-chicken up in a bit of butter. I hardly needed to wait for my (admittedly finicky) oven to heat up and then make me some chips.

So I did it. I nuked the thin potato slices, the thicker potato slices. And when all was said and done?


Who knew?

Here is how I did it.

- a potato
- any seasoning you like


You want to slice the potato in whatever thickness you desire. I suggest thinner ones, but then again maybe you fancy kettle style chips. I like the thick ones too. I get it.

Put the potato slices on a microwave safe (and I mean, really, a microwave safe) plate. Thick in the middle, thin on the edges. Sprinkle with whichever seasonings you like - I did some salt & pepper ones, a few spicier ones, and then just played a bit with some of my Spice House blends. Do whatever you like. One was barely - and I do mean barely - touched with olive oil.

The others weren't oiled at all.

Set your plate in the microwave and nuke for five minutes. You might need more, but I doubt you need less unless they are all really thin or, you know, you like it like that. Feel free to check at around four.

Ideally, the chip has gotten brown spots and crisped up. Most of them popped right off the plate, but even the ones that were a little reluctant came up without any problems.

And I took a bite...

and it crunched! And it tasted good.

Belated apologies for the awful awful plating in that photo. I meant to do it nicely and then got all hungry and then had eaten most of them before I mumbled to my cat "oh, right, the blog!" and then snapped the snap and went back to stuffing my maw.

I know you read this for the depictions of my delicate life. I am, after all, a lady.

A lady with an early appointment who must go to bed.

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