Whole Food, Plant-Based Recipe Chips
Recipe courtesy of Chef Brandy Cochrane, PPMNY Culinary EducatorWho doesn’t love a great chip… and these are so easy to make and oil free. Grab some of these guilt-free chips when you’re feeling the craving. Enjoy!
Ingredients
2 large Yukon Gold potatoes
- Kosher salt
Instructions
1. With a mandolin or a knife, thinly slice the potatoes to a thickness of about 1/16 of an inch. Put the potato slices in a large bowl of cold water. Stir to release the starch. Drain and refill the water (as many times as necessary) until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels. Pat dry.
2. Line a large microwave-safe plate with two layers of paper towels. Arrange as many potato slices on the paper towels as will fit on one layer without touching. Sprinkle lightly with salt or a seasoning blend (examples below), if desired. Microwave at full power for 3 minutes. Flip the slices over and microwave at 50% power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl. Repeat this process to cook the remaining potatoes.
