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I looked up making microwave chips on youtube and almost all the videos showed putting potato slices on a plate after brushing them with oil. The trouble with that is you can only get a few slices at a time on one plate, and who wants to go to the trouble of making your own chips if you're going to fatten them up with oil.
I just used my mandoline to slice one large russet potato to 1.5 mm slices. I got forty-something slices at 160 calories for the whole potato. I was determined not to add any more calories, so I made up a dry rub BBQ mix to toss the chips in for all the flavor you could want. I put the slices in ice cold water while I mixed up the rub (which removed a lot of starch and firmed them up), then dried them thoroughly and lightly tossed them in the mix.
For the first batch of 36 chips, I microwaved them for 9 minutes on high. The second batch of about 10 I microwaved for far less time. All the chips came out fantastically good. Dry, crisp, flavorful. Even the ones I didn't add the BBQ coating to were delicious. Next time I'll try them plain with some Greek yogurt dip I make with dry taco seasoning or dry ranch seasoning. I'm also going to try cutting them to 1.0 mm. Glad I got this!
UPDATE: 1 mm didn't work well. It was too thin. But I see this item is no longer listed for sale, soooo....
I had one just like this one for years ( I accidently melted it I got a new microwvave I am still getting used to it) I use mine for making tortilla chips. I cut the regular size tortilla into six ths ( I have a template made from a 60* chart) I mark the chips with a food grade marker on the top of a stack of 6 whole tortilas this makes 36 chips (one for each slot) I load them in the slots alternating the direction of the point of the slice of pie shaped chip (set on large paper plate) I spray them withn no stick oil and sprinkel with salt. My (new) microwave is 1100 wats. I run it at 60% for 6min let the chips rest for a few min. Reset and run for another 2 min at 60% watching carefully just as they start to get a little brown. Then they need to cool for a few minutes they will get nice and crispy. When I tried to make potatoe chips in the old one they would burn too quick might try again useing a lower cooking speed. Basicly your just cooking the water out of them.
This is ok. The potato’s will stick to it, maybe will try spraying it with oil. Some will get burnt before they get all the way crispy and in the same batch they don’t cook evenly. But it’s still fun for the kids to have homemade chips so it’s alright. Just not all I hoped for.