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Crunchy 10 Minute Homemade Chips

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Whoa, that’s a mouthful but the recipe I want to share with you today is precisely that. A mouthful of crunchy homemade chips that can be whipped up in 10 minutes without a fryer or dehydrator. Better still is the fact that the same technique can be applied to any root vegetable and I even show you how to make apple chips in the video too!

I will admit, the most tedious part of the entire recipe is producing uniform paper thin slices but the aid of a quality mandoline will take care of that, easy. An alternative would be to use a long vegetable peeler, sharp chefs knife, food processor {slicing insert} or even a box grater but I still recommend the mandolin. I didn’t use one only for the fact that I’m a bit scared of them. True story. The only times I’ve ever cut myself in the kitchen have been when I’ve used a mandolin and this is considering the fact that I grew up with a father who routinely sharpened our knives without telling anyone. That and the fact that the very last time I cut myself with one, it was with the safety attachment on. Yup. That would be me. As an adult, I’ve invested in some nifty gadgets to sharpen them at home and even have my knives professionally sharpened once in awhile but I still maintain to this day that nobody can hold a candle to my fathers skills. {He sharpens them with rocks! Seriously}. Still, nothing seems as scary in my eyes like the mandoline but if you’re not a big baby like me, go for it. Oh how I covet the perfect little circles it produces. One day I’ll get there but until then, I’ll take solace with these crazy easy chips that go from humble sliced potatoes to in my mouth in 10 minutes.


5.0 from 3 reviews
Easy 10 Minute Homemade Chips
 
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 1 large russet potato*
Instructions
  1. Thinly slice the potato using a mandolin/box grater/broad veggie peeler/sharp chefs knife. Make sure all the slices are roughly uniform with an ⅛-1/16" thinness.
  2. Soak all the slices in water {with an optional teaspoon of kosher salt} for 10-15 minutes.
  3. Drain and dry each slice thoroughly. The drier, the better.
  4. On a large plate lined with parchment, arrange the slices in a single layer without the edges touching each other.
  5. If you desire seasoning, this is the time to do it. You can drizzle the slices with butter/oil and any spices/herbs or other seasonings you want.
  6. In my 1.45 kw microwave, my chips took about 5 minutes. This will vary depending on how strong your microwave is and how thick/thin your slices are.
  7. Note: unless your slices are very thick, aim to keep the cook time under 10 minutes. Cooking in short 1-2 minute bursts and rotating the plate helps keep things moving along more efficiently. The chips will get set and get crunchy as they cool.
Notes
You can really use any root vegetable.

 

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