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Potato Chips
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Serves: 2-3
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1 potato, thinly sliced (peel or don't peel)
Directions
Spray a dinner plate with Pam. Place potato slices on plate in a single row. Microwave on HIGH for 4 minutes. Turn slices over and continue to microwave on high another 3 to 5 minutes. Potatoes are done when they are lightly browned - if they aren't browned, they won't get crisp. This may take longer depending on your microwave's wattage but you will be safe with the initial 4 minutes of cooking. You need to watch them carefully after that. Now comes the hard part. Remove from plate and toss in a bowl with salt or seasoning of your choice and let cool! It is important to let them cool so they can crisp up.
This recipe makes a small amount but I think these are tastier than the commercial fatfree chips. I haven't had such good luck doing this with sweet potatoes unfortunately.