Palmirinha Moment - learn how to make chips in the microwave

Here at Mega Curioso you will find the most interesting and varied ways in which the microwave can be useful for you, as well as heating your cup of milk or making popcorn. But when it comes to using it to prepare some dishes, there are people who feel a little afraid that the food will not cook properly or will become rubbery.

For example, chips like chips. Have you considered preparing this recipe in the microwave? You may be thinking that it won't look as good as the one prepared in hot oil, but The Kitchn has published a recipe that proves that the potato is really dry and crispy. And all this without oil and without dirt!

According to the food web site, the key to the "crispness" of these microwave potato chips is to cut them very thinly. Ideally, you should use a vegetable slicer (also known as mandolin), which can be adjusted to whatever thickness the cook wants for the food.

If you don't have the slicer, you can use a very sharp knife carefully. After slicing the potatoes, she should be bathed in cold water to help remove excess starch. This action causes the potato to fry faster in the microwave oven.

If you like, you can lightly season the food before it even goes into the oven. But you can also do this later without problems. If you want a more exquisite taste, brush the slices with a little olive oil before placing them in the preparation and before adding any spices.

While this is an easy and healthy technique for making crisp, low-fat potato chips, it is not the fastest way. A little longer is needed, as a potato generates 4-5 servings of preparation, which takes about six minutes each.

The same technique can be done with other types of vegetables and tubers. Check out the more detailed recipe and step by step images in the gallery.

Ingredients

• One or more potatoes or other clean root vegetables
• Salt and other seasonings (optional)
• Olive Oil (optional)

Utensils

• Slicer
• Cold water basin
• Microwave Dish
• Paper towels

Way of doing:

• Cut the potato in half and pass it in the slicer, which should be set to very thin slices. Immediately place the slices in cold water. Repeat with the other half of the potato;
• Dip and wash the slices in cold water, changing it until the water is clear. If you have time, soak them for a few extra minutes before rinsing;
• Dry the slices between two clean dishcloths;
• Arrange the slices in just one layer over a few sheets of paper towel. Make sure the slices are not too close together. If desired, sprinkle with salt or other seasonings or olive oil;
• Place the slices in the microwave at full power for three minutes. Then turn them over and put them back in the oven at 50% power for another three minutes. If you already have some toasted slices, you can take it out. Otherwise, turn them over and leave at one-minute intervals at 50% power until they all look crisp.

To stay crispy for a few days, you can store them in a tightly closed container or in an airtight bag. Enjoy your food!