Potato chips in the microwave

1. Prepare the necessary ingredients. You can select herbs, spices and herbs to suit your taste.

2. Peel the potatoes, wash and dry with a paper towel. Cut the potatoes into thin slices of equal thickness. You need to cut the potatoes very, very thinly, so I advise you not to use a knife, but some kind of kitchen gadget such as a mandolin, vegetable peeler or a special wide grater for slices.

3. Place potato slices in a bowl.

4. Pour clean cold water over the potato slices and leave for 1 hour. Then drain the water and cover the potatoes again with clean cold water for another 1 hour. This will wash out excess potato starch and keep the chips crispy.

5. Place the potato slices in a single layer on a clean kitchen towel and leave to dry for 10 minutes.

6. Next, transfer the potato slices to a clean, dry bowl.

7. Add salt, a mixture of dried Italian herbs and ground paprika. Pour in vegetable oil.

8. Use your hand to mix the potato slices. The oil and spices should be well distributed throughout the potato slices.

9. From baking parchment, cut out a circle of the same diameter as the microwave tray and cover this plate with it.

10. Place some of the potato slices on the prepared plate in a single layer.

11. Microwave the chips at 800 watts for about 3 minutes.

12. Then turn the potato slices over to the other side.

13. And cook the chips at 800 Watts for another 2 minutes.

Thus, it took me 5 minutes to cook one batch of chips. It was with these parameters that we were able to obtain golden and dry chips, not burnt or wet - just what we needed.

14. Prepare the remaining chips in the same way. I got 4 approaches in total.

15. 400 g of potato chips yielded just under 100 g.

16. Microwave potato chips are ready.

Crunch for your health