Ever the avid Foodie Aspie Bunny on a budget, I’ve been experimenting with microwave potato crisps for a long time now. I’ve never managed to get it quite right – they were either too soft, or overcooked and hard – until this last try. At last, just the right crunch and snap!
The trick, I think, is to microwave on high in 2 or 3 minute stages, checking on the progress each time. The potato slices need to be flipped over too. Preparation is simple, just slice, toss in olive oil, salt and pepper to taste. You can add paprika too, but if you want cheese, remember to add it at the end or the cheese will be overcooked.
I love potato, though I prefer the less powdery types. The texture does make a huge difference to the taste and experience, but it also matters a lot when I have a painful flare of mouth ulcers. The sappiness stabs at the ulcers quite a bit, not for the faint hearted, and the powdery types of potatoes, while good as mash, tend to adhere to the surface of the ulcers, and, well, that’s just agony, innit?
Strangely enough, this method of DIY potato crisps seem to hurt the ulcers less. Maybe the lack of additives, preservatives and whatnot help to mitigate? I am not sure, but I do love my own home made crisps!