I bought a big bag of russet potatoes to make Zuppa Toscana soup, and I needed to find a way to use the leftovers. I remembered I'd clipped out a recipe for chicken nuggets with potato chips, and decided to give it a whirl. The chicken nuggets were underwhelming - the breading fell off when I bit into them, and it was a lot of messy prep. Although I did enjoy the tangy flavor that came from marinating the chicken in dill pickle juice. But I was really impressed by the potato chips - super easy, and super good! It's amazing what the microwave can do.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- A few splashes of white vinegar (optional)
- 2-3 large russet potatoes (1 pound total), cut 1/8 inch thick on a mandolin
In a large bowl, combine oil, salt, and vinegar (if using - I love salt and vinegar chips so I added some splashes in there). Add potatoes; toss gently to coat. Place microwave plate over parchment paper. Cut paper to fit plate. Cover plate with parchment paper; arrange potato slices in a single layer over paper. Microwave at HIGH for 5-6 minutes, until potatoes are crisp and begin to brown. Repeat procedure with remaining potatoes, reusing parchment paper.
Adapted from a recipe found in Cooking Light Magazine.
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