A few minutes in the microwave is all you need to make these potato chips. The best part of homemade chips is making them thick-cut–my favourite kind.
Sea Salt and Lime Chips
1 russet potato
Coconut oil for greasing
1 lime, juiced into a bowl
Sea salt for sprinkling
Using a mandolin or a knife, slice the potato as thinly and consistently as possible. Lightly oil a microwave safe plate.
Dip each potato slice into the lime juice, and put potato slices on the plate without overlapping — you’ll probably have to do more than one batch. Sprinkle evenly with sea salt.
Set microwave for five minutes, and cook on high, watching closely until brown spots begin to appear, stopping if necessary. Check potatoes and restart microwave, watching closely, as microwave ovens vary. Chips are finished when they begin to feel crisp to the touch — they will continue cooking (and firming up) while they cool.
Store any leftovers in an airtight container.
Laurie Sadowski 