Homemade Chips... Kale, Potato Chips, Sweet Potato Chips and Pear Chips

Homemade Crispy Chips... using the microwave of all things! I never thought I would one day post a recipe using the microwave. I don't cook with a microwave, and will limit its use to a minimum. But when I first heard of making crispy, crunchy potato chips in the microwave, well, I thought no way could it be done. And potato chips of all things... no, it couldn't be done. But, really? Crispy chips? I LOVE chips. Couldn't I at least try it? I mean making potato chips in the microwave had to be healthier than the store bought chips. It had to be... there's no frying involved, and salt can be adjusted... why, the salt could even be eliminated. Took me awhile to decide if I was willing to try it... and I did.

I still don't like to cook my foods in a microwave. I'd rather take the old-fashioned way. But I just figured I could make some chips when I have a craving for crispy potato chips. And I tried the recipe... the potato chips were definitely crispy with 100% potato flavor. And they satisfied my craving. Of course, then I had to try the sweet potato... it works, too. But sweet potato will burn much quicker,  so you really have to watch them. I even tried carrots... didn't care for them much. But then I heard about kale chips... made SO, so much easier in the microwave, and perfectly crispy without any brown spots.   I decided to try those as well using the last of my garden kale... and then I didn't stop. 

Couldn't I try making pear chips with the lone pear I had in the fridge. Gave that a go. But then I finally decided to stop. I really didn't want to get attached to the microwave:). It's definitely not something I would do every day. BUT, when I need some pear crisps, to use as a cupcake decoration, or as a topping in savory dishes (cauliflower-pear soup), then microwaving a few slices would work beautifully. And a few vegetable chips on the table for a dinner gathering would be a superb addition for  guests to munch on before dinner arrives... gluten-free and not loaded with a ton of calories. Everyone loves to snack on these.  

There's a drawback to this recipe... obviously you can't make a large batch at one time. You'll need to make several batches to get a decent amount... But, the potato chips stay crispy and crunchy into the next day/s. I'm posting the recipe only because I liked them... when I first made them, maybe 2-3 years ago ... and again a few times in between. And for those who care not to use the microwave, pretend I never posted this recipe:). Actually, I've had this post in my draft folder for over a year or so, debating if I should even post it. But I thought to post the recipe, in case, just maybe, someone else will try the recipe and like them too.  Hope you enjoy...

Note: I place the potato slices on parchment paper ... the chips release without a problem. And I find I don't need to turn the slices halfway through cooking. Oh, the chips need to be watched closely... especially after about maybe 5 minutes or so( for the potatoes). Sometimes a matter of seconds can burn the whole batch... so it's best not to wander away:).     

Tip: If your potato chips are still somewhat "bendable/soft" after they've been cooked and cooled, chances are they weren't cooked long enough. Just place them back in the microwave for a few more seconds(or so). The exception is the pear chips...  as I like to finish drying them completely on the counter.

You will need: a mandoline slicer makes things super easy... but a sharp knife and patience works just as well. I've done both ways.

• Russet potato(es)
• Sweet potato(es)
• Kale
• Pear 
• oil, optional (I skip for potatoes and pear)
• salt, optional 
• parchment paper

Extra:

~Sometimes I like to add some chopped chives, powdered onion, chile, etc for the veggies.  

Directions:

FOR POTATOES

1. Cut potato(es) in thin slices, about 1/16th of an inch or so... using a sharp knife, or mandoline. Blot dry with a paper towel to remove excess water.

2. Lightly drizzle some oil(optional) over the slices making sure they are all covered with a bit of oil. Sprinkle a bit of salt( again, optional).~Sometimes I like to add some chopped chives or powdered onion. 

3. Place a parchment paper wide enough to cover the whole microwave rotating plate.  

4. Arrange potato slices evenly, on parchment paper.... if a potato slice has a thinner edge on one side, then I tend to find another slice with a thin edge and overlap the 2 thinner edges... this way the slices will cook evenly.

5. Microwave slices for 7-10 minutes, depending on thickness... do check on them as the potato chips can quickly burn towards the end... remove those that have browned, if need be. You are looking for the potato slices to get a golden color... potato chips will continue to crisp up even more as they cool. 

Note: Microwave cooking time isn't exact... really depends on type of potato(some are more watery), and the type of microwave. I've had some potatoes that were cooked at 7 minutes and some at 11 minutes... so it's really best if you keep an eye on them . 

FOR KALE:

1. Wash and dry kale. Cut in 2 inch pieces. 

2. Drizzle with a small amount of oil and rub the oil all over the kale.

3. Season lightly with a bit of salt... you can can add some dried onion powder, cayenne, etc, for extra flavor. 

4. Lay kale in a single layer on parchment lined microwave plate.

5. Microwave for 3 minutes... until kale is crisp. You may need to add another few seconds if need be. Store in airtight container. Stays crisp for days.

FOR PEAR SLICES:

1. Slice pear thinly using a mandoline slicer.  

2.  Blot dry with a paper towel to remove excess water.

3. Place a parchment paper wide enough to cover the whole microwave rotating plate.  

4. Arrange pear slices evenly, on parchment paper.... if a pear slice has a thinner edge on one side, then I tend to find another slice with a thin edge and overlap the 2 thinner edges... this way the slices will cook evenly.

5. Microwave slices for 7-10 minutes, or as needed depending on thickness... do check on them as some of the thin pear chips can burn. 

6. Once most pear chips are dry to the touch, I take them out and allow them to dry and crisp up on the counter overnight or as long as needed. I don't exactly crisp them up totally in the microwave, as I like to keep them as white and free of brown spots as possible, therefore the overnight air drying.