Homemade Microwave Potato Chips
Medium-sized potato of your choice (I used a red russet because that's what I had)
Seasonings of choice (I used coarse sea salt and dried rosemary)
Two microwave-safe plates with a paper towel on each plate
After you've washed and patted dry your potato, thinly slice it using a mandoline, knife, or -- as I did -- a cheese plane. This actually worked great, and I felt clever for thinking of it.
Arrange the slices in one layer on one of the microwave-safe plates with a paper towel on it. My potato yielded about 35 slices, and I was able to fit all of these on a large dinner plate.
Lightly sprinkle the slices with your seasonings of choice. Note: If you're using coarse sea salt, as I did, use it very sparingly. I got carried away with the salt on my first batch (it looked so pretty, so artisanal!), and boy was it salty! I laid a few of those chips on top of the not-so-salty batch I made in the above photo. See? Pretty, yes?
Put the plate in the microwave oven, uncovered, and microwave at high power for 4-1/2 minutes. (I have a 1,000 watt microwave oven, for reference.)
When the 4-1/2 minutes are up, remove the plate from the microwave. Now, you're going to flip over and transfer the potato slices to the other microwave-safe plate with paper towel. The reason for this is because you'll notice the first paper towel has absorbed the moisture from the potato slices. We want these to crisp up, and they need a dry surface for this.
Season this second side of the potato slices, but do so sparingly.
Pop the plate back in the microwave for another 3-1/2 minutes. I recommend standing right next to the microwave at this point. Depending on your microwave, the chips can start to get brown pretty quickly. I had originally set it for another 4-1/2 minutes but noticed at about 3-1/2 minutes in, they were pretty much done. Depending on the wattage of your microwave, you'll want to experiment with this. If 3-1/2 minutes aren't enough, I'd recommend adding 30-second intervals until the chips are golden and crispy.
When you're satisfied with the doneness, remove them from the microwave, let sit a minute or two to cool, and then taste. Are these not the most crispy, tasty things you've made in awhile? And so easy! From start to finish, this recipe took me 15 minutes. That's it.
Easy Weekday Hummus
1 19-ounce can garbanzo beans, drained
3 tablespoons tahini (sesami-seed paste)
3 cloves garlic
3 tablespoons lemon juice
2 tablespoons water, or as needed
1 tablespoon honey
2 teaspoons coarse salt
1/4 teaspoon cumin
1. Mash garlic with the salt in a small bowl. Place into a blender or food processor along with the garbanzo beans, tahini, lemon juice, honey, cumin, and enough water to cover the beans. Process until smooth.
2. Transfer to a serving dish and chill. Just before serving, sprinkle on small amounts of cumin and paprika for garnish. Sometimes I'll also drizzle about a tablespoon of olive oil on top, especially if it seems a little dry.