Wednesday, July 11, 2012
I am always suspicious of recipes that involve microwaving for any purpose other than to melt butter. But alas, the microwaved potato chip is here, and after my FOOD52 column featured a recipe by Lara Ferroni, I had to try it.
They're no Kettle Chips, but they're good! And easy, although I wouldn't hate acquiring a mandoline, since my first few batches were made entirely by hand-cutting the potatoes. For a batch that I brought to a barbecue, I ground up some fennel seeds, mustard seeds, salt, pepper, and even a little sugar to sprinkle on top. Which reminds me, I wouldn't hate acquiring a mortar and pestle.