(Microwaved) Sea Salt and Lime Chips

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.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

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.

Chili-Lime Corn Chips with Edamame Guacamole

The addition of edamame adds a bit of texture and protein, rounding out the fat/protein/carbohydrates you need to justify this as a balanced lunch. Right?

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Baked chili-lime corn chips with edamame guacamole

For the Baked Chili-Lime Corn Chips
1/4 cup freshly squeezed lime juice
1 tablespoon coconut oil or mild extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) gluten-free corn tortillas

Preheat oven to 400°F (200°C).

Stir together the lime juice and oil. Brush each tortilla with the mixture. In a small bowl, mix together the cumin, chili powder and salt. Sprinkle each tortilla with the spice mixture. Stack tortillas, and cut into six to eight triangles.

Bake for about 10 minutes, until lightly browned.

For the Edamame Guacamole:
2 large avocados, pitted, and flesh removed
1 1/4 cups shelled edamame
2 to 3 cloves garlic (even better: roasted garlic)
1 lime, juiced
1 teaspoon sea salt
Pinch cayenne pepper, or more to taste
1/4 teaspoon ground cumin
1/2 cup red onion, diced
2 Roma tomatoes, chopped
3 tablespoons fresh cilantro, plus more for garnish

Put the avocado flesh, edamame, garlic, lime juice, sea salt, cayenne pepper and ground cumin in a food processor. Process until smooth. Transfer to a bowl, and stir in onion, tomatoes and cilantro. Refrigerate for a few hours before serving.

Just before serving, test the guacamole for seasonings. Garnish with additional cilantro.

Crispy Potato Chips with Onion Kale Dip

Homemade potato chips take no time at all, and offer a deep potato flavor you just can’t get from a bag. Served alongside an addictive dip, this classic duo is a sure winner for everyone.

chips and kale onion dip

Crispy Potato Chips with Onion-Kale Dip

Onion Kale Dip
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
3 cups chopped kale leaves, packed
1 package (454g) medium-firm tofu, drained
1/4 cup freshly squeezed lemon juice
2 tablespoons nutritional yeast flakes
2 teaspoons  apple cider vinegar
1/4 teaspoon onion powder
Sea salt to taste
Cayenne pepper to taste

Potato Chips
2 russet potatoes, washed and sliced into paper-thin slices
2 tablespoons extra-virgin olive oil
Sea salt

To make the dip, heat the olive oil over medium heat in a medium skillet. Add the onion. Cook until soft, about 7 minutes. Add the garlic and kale. Cook until the kale leaves are soft and the garlic is fragrant, about 3 minutes longer. Remove from heat.

Put the tofu, lemon juice, nutritional yeast, cider vinegar, onion powder, a sprinkle of salt, and a few dashes of cayenne pepper in a food processor. Process until smooth. Add the onion mixture. Process again until smooth. Taste for seasonings, adding additional salt and cayenne as needed (lots of cayenne is delicious here!). Refrigerate at least 3 hours, though the flavors will come together even more overnight.

To make the potatoes, preheat the oven to 450 degrees F. Line a baking pan with parchment paper or a Silpat. Put the sliced potatoes in a bowl filled with water. Let soak 5 minutes. Rinse well, until the water runs clear. Dry thoroughly.

Toss the potato slices with the oil, salt, and pepper, mixing well. Spread the potatoes onto the prepared pan in a single layer. Bake for about 12 to 20 minutes until browned, depending on thickness (if you weren’t consistent in your slices, you might have to check, remove some from the pan, and bake others longer). Once they are all baked, transfer them to a bowl and set aside.