ATTENTION FOOD WISHERS!!! SCAM ALERT!! I have no other account names on RUclips, and do not offer any prizes or special deals. Unless the message is from this account it's not me. Do not fall for scams by people using a similar name. Thank you!!
Yes. Thanks for informing everyone of this. I got one here a day ago and was torn that I was being insulting by saying no thanks to the prize. Even your photo icon was there, but it still seemed strange to win a prize for a comment. I did a little snooping and there were some red flags, but I had never seen that particular scam before, and I am up on most email/phone scams. My reply message got deleted twice and I did want my 'no thanks' message to show with my original comment. When it got deleted the second time but the scam message was still there, I deleted my original long comment and the scam also deleted with it. By the way, I love your microwave fries and made some right away. Perfect!
I been making those for years... you dont need to wash the chips to reduce the starch, go ahead if you want, I used to. I did not find much difference at least for the type of potatoes I use. you dont need to pat them dry as the moisture in the potato will re-wet them in the first 2-3 minutes of zapping them. you dont need to flip them over after 2-3 minutes but you can instead let them cool down for a few minute at that point to let them evaporate the excess moisture for a crisper chip. Use Flavored oil like crushed hot pepper oil. Salt the slices before nuking. Other seasoning, eg stuff that burns, keep that for the end. Cheers!
I tried both washed and unwashed chips and there's a massive difference, so I don't know how you don't notice. The unwashed chips are much more dense and less crispy, and they taste more like a potato than a cooked chip. Washing them is absolutely an essential step.
@@gohawks3571Not really necessary. But I'd recommend not laying any potato slices in the middle of the plate because they cook much faster than the outside of the plate.
@@CarbonatedTurtle there are 2 types of potato . starch rich and starch low. if you have starch low potato you don't need to wash them, if you have starch rich types then yes.
I was shocked at how good these are. This really seems like one of those "too good to be true" recipes, but it really, REALLY works. I'm dumfounded as to why this hasn't been common knowledge for decades. It's easily the most impressive use of a microwave I've ever seen.
Probably the potato chip manufacturers killed the previous vloggers who presented this recipe and removed their contents from YT. It is too profitable a business to tolerate cheap competition. Food Wishes should watch his back!...
I like to use two plates, and use the second at the "flipping/turning" stage by placing it face down over the chips and then flipping both plates at together. It's much faster than flipping the slices one at a time, and you don't need a second sheet of parchment because the partially-cooked chips won't stick like they might have when raw.
I’m allergic to sunflower seeds and most store-bought potato chips are cooked in sunflower oil, so this opens up my life to potato chips! Thank you, Chef John!
YOU HAVE SAVED MY MARRIAGE!!! (I'll get to that in a minute) BUT-THAT WAS BY FAR THE BEST!!!BEST!!!! POTATO CHIPS I'VE EVER HAD!!!! I couldn't stop eating them...YUM! Thank you Chef John... During Covid my hobby was just making different dishes that you've created... Can I say... you have saved my marriage LOL! My husband is a chef but he's from Serbia and he believes the wife should cook for the husband but I am not as good as my husband is... but now all he does is compliment me on all the new dishes I've created...! THANK YOU CHEF JOHN.... And we love to buy so called "Healthy Chips". (I've found a few good ones) BUT NOW THESES!!! I Can't wait to blow my husband away again... Thanks!
@@adamcetinkent which is why you make them into fries or chips. some spicy/salty yam fries with a side of garlic ranch dip is my favourite way to eat sweet potatoes
I'm going to comment this on every potato video: To simplify the de-starching of your potato, whether it's for chips, fries, hash browns, or whatever, use a solid-bottom salad spinner. Fill it with water, swish your potato pieces, lift out the basket and dump and refill the water until it's clear. Then dump the water and spin the potatoes. You will get them super dry in just a minute. Then you can lay them out on a kitchen towel or paper towel, but this will save you paper towels, because they will be dry. Of course, there is no reason you _must_ use my technique. After all, you are the Johnny Depp, of your Potato Prep. Enjoy!
Funny comment, especially because Chef John's potato chips munching crunching sound is still going on in my head 😂 Thank you Chef John for sharing this wonderful recipe. I too love potato chips and I'm sure these ones taste as yummy as they sound. I hope to make a batch soon.
it's hard to believe people actually *enjoy* the sounds of someone else eating. what other disgusting sounds do you like, are you into the sound of farting and BMs too? what about pissplay, you find that enjoyable? like a nice, loud, deep urination from like 5' above the water? yeah, sounds great
Thank you for the recipe! I made three batches of these to serve as an appetizer and added dry parsley, garlic powder, and truffle salt. They came out delicious.
I have been coming back Chef John's recipes then and again for years. There's always great nuggets of advice (and reasons to chuckle) in these videos. Thank you once again, Chef!
I first learned about crumpling up the parchment paper from Glen and Friends RUclips channel. He mentions Chef John occasionally. You guys are 2 of my favorite channels.
I always do it to prevent it from rolling up. I first tried rolling it backwards but then found that crumpling works better and doesn't take much time or skill
Will go and try that right now! ...Ok, tried it. Few notes based on my experience. First, best potato to use is russet potato, I don't recall if CJ said that. Second, thickness is important, 1.5 mm thick slices seem to work the best for the "authentic" potato chips feel, even though sicker slices may be served as a side with a number of dishes. Third, there is no need to turn over potato slices mid way. In my large stationary above stovetop microwave/exhaust it takes 7 minutes to cook outer layer to crispy golden condition under full power. It makes it golden brown on both sides regardless if you turn over potatoes or not. Potatoes in the middle of the tray take one extra minute after you have taken the outer ones out. Fourth, you don't need to use a separate plate, just use the glass tray on rollers that comes with microwave. Cover it with parchment paper - it can be used many times. This gives you an ideal flat surface to lay your slices. Fifth, if you don't have a salt mill you probably should get one - this gives you a fine enough grind to stick to the slices once you have taken them out. Regular finly ground salt seems to roll off too easily. Sixth, to dry potatoes you don't need to use paper towel. Why waste? Simply lay your potatoes on the half of the cotton kitchen towel and pat them dry with the other half. But overall, thank you so much CJ for this excellent recipe! I'm somewhat of a potato addict, but never make chips at home since I hate to waste oil. With this recipe I can make a right size batch for the two of us with no unnecessary waste! This is perfect and the taste is superb. Without knowing nobody could tell this is nuked vs. fried!
I've tried making potato chips in deep boiling oil, in an air fryer, and now in the microwave, and these microwave potato chips take the grand prize. They are much easier to make, and came out great. Thanks Mr. Food Wishes. I will be making these again (and again, and again).
UPDATE After making 3 batches now, I haver simplified the recipe as follows: I don't use a plate, but rather just tear off a piece of parchment paper big enough to cover the glass plate of my microwave oven. I just have to snip off the 4 corners were the paper extends beyond that glass plate, and then crumple it up and smooth it out as OP's video shows. I don't brush oil on the paper, but rather lay the chips out on the paper, brush and sprinkle salt and/or other spices on the chips. I then flip all the chips over and do the same thing again to what were the backsides. I stick the plate with the chips back in the oven, but instead of flipping the chips halfway through the process I cook them entirely on one side. That seems to make no difference at all to the finished product and saves time. My Panasonic 1200 watt "inverter" style microwave takes 8 minutes to turn out perfect chips.
*i could see this being really addictive...especially when combined with home made seasoning blends and sauces...BBQ comes to mind first followed by a dusting of cheese powder that you find in mac and cheese boxes...maybe even some Old Bay seasoning or curry spice...*
Chef John: How to make potato chips in a microwave Other RUclipsrs: Omg this new method is amazing. I will never buy potato chips again. My family say it is the best ever. This is exactly why you are the only food channel I am subscribed to
I have tried other methods over the years for making potato chips and this one of Chef John's is the best. If you're like me you'll be making several batches at a time and I have some tips to make that easier. After every 2nd or third batch you'll want to "refresh" the oil on the parchment paper. When brushing the oil on each slice I use a fork to hold it at one end while brushing away from it. This gets better coverage and less messy for your fingers. My microwave is an above the stove unit and the glass tray is as large as anything else you can fit inside. So I use it instead of a separate plate for maximum size batches. Most microwaves have protection circuitry to keep them from overheating and starting a fire. In making multiple batches I discovered that my microwave will cycle off a little (like when setting a lower power level) after using it for over an hour. There is no safety issue but be aware that the cook time may increase a bit as more batches are being made. Just watch until the chips start to brown and everything will be fine.
The really nice thing about your version, Chef John, is that there are no unknown nor unpronounceable ingredients and that has to be the "healthier choice" for junk food. Additionally, the clean-up is minimal; always a plus! Greetings from spud-producing Alberta, Canada.
My favorite snack, so definitely will try this. Forgot to mention, I always (very successfully) toast both buttered breadcrumbs and fresh pumpkins seeds in the microwave.
Chef John is not lying. I have just made these microwave chips now and !!!WOW!!!, total mouth explosion of joy! If I could borrow someone's industrial size microwave, I could make buckets of these. Also, his instructions are perfect, super easy to pull together. Thanks for this innovative take on a usually unhealthy snack!
I had to come back to say this works great! I used olive oil spray though and Lawry's season salt, but same result. Very crunchy. Only 6 minutes in my micro, so as Chef John said, watch them because everyone's micro is different. Also, kudos to the parchment paper trick to cut it round. But I think I did one too many folds because I ended up with 2 parchment paper circles attached together. 😁
For my fellow lazy people - spray oil works fantastic. You get a very, very small amount of oil but just enough to crisp it up and help flavoring (salt&pepper is great) stick. Back to the video - the crinkly parchment paper is genius and I'll have to try that next time! Sounds so much easier
And for even “lazier” people, skip the oil, the soaking, and the flipping. I trace and cut my parchment to the size of the plate in the microwave and use pizza pan to transfer (slide in and out)...more can be done at once. Microwave for 6-7 min (keep an eye on it). Zero fat. Crispy without oil. So good!
My wife made your old version from 10 years ago (or somewhere around there) all the time back in the day! We were broke and it went along nicely with our ramen noodles lol. It's a very good technique to know :)
That's why we love Chef John....he's willing to put in the effort! That is way too much work for 10 potato chips! 15 minutes of work for something I will gobble up in about 45 seconds. Tell ya what....you make the potato chips and I will make several great designs of paper airplanes!
another recipe to try ... thanks Chef John. Boy I must be a real math nerd, since I was happy that both you mentioned "radius" and the underlying geometry ... and ... you coincidentally started your microwave at 3:14, or, "3.14" aka "Pi" which is also used in circle calculations. LOL.
You won my heart when you said if you buy a bag of potato chips you will finish it in about 10 minutes!! Same here! Something about the classic style I can't resist. I have a question... wouldn't this work with won ton wrappers too? There is a brand of fried flavored won ton strips that cost way, way too much! I've cooked won ton wrappers in an oven to make a kind of cracker.
The wonton wrappers do work, but you have to play around with the time and power. I season mine after I’ve ‘fried’ them in my microwave by shaking the done chips in a lunch size paper bag filled with my favorite seasoning. By the way, I brush on a little more oil on my wonton wrapper chips than I do for my potato chips. This method works for sweet potatoes , plantains, yucca, taro, etc… play around with the time, oil amounts, and microwave power.
I roast Indian papad (crisps made of black gram), rice wafers and wonton wrap.... wrap these in a paper towel and place another plate on top. This will prevent whatever you are roasting from curling and cook evenly.
Wow I just tried this, it turned out really tasty! I can't believe you've tapped into magic like this, actually oil frying them is really difficult in comparison. :O
Thanks, Chef John! I made these this afternoon, using only oil, salt, pepper. They're delicious! I sliced them just a little too thick, though. Next time I'll use one click thinner setting on my mandoline and branch out to some chili lime or salt vinegar chips! The dip is delicious, also! So easy and quick to do. About 20 min start to finish. No more over salted, preservative laden bagged chips for our house!
Don't throw that starchy water away! You use it to water your fruit tree and meaty vegetables, they can use that sugars to grow even bigger and sweeter, same goes for pasta water!
Thank you Chef John. My husband is on a heart healthy diet due to recently getting a stent so we thought we would have to give up potato chips. We are happy, happy, happy.
Wow!!! I am blown away!! I never knew that it was possible doing it this way! Chef John! I am so glad I've watched your videos since the old days of RUclips when you made that amazing Inside Out Grilled Cheese. And yes... I was in a "happy mood" which made me really hungry and the Inside Out Grilled Cheese was superb!
Hey Chef John. Brilliant video! Immediately after watching this I went straight into the kitchen to make some. I dont have a mandolin so did the best I could cutting the slices manually. Followed what you did in the video 3 minutes each side on the microwave.They have come out brilliant! Ive never made crisps before in my life so you've just taught me a new culinary skill. Many thanks for the tutorial. As a result im ordering myself a mandolin now and I will defientley work on perfecting them to my liking. Cheers Chef John. 👍.
The only problem is avoiding eating the first batch while the second cooks. I place my chips on parchment without the dinner plate. I also toss them in oil without rinsing them. My 1100w microwave takes 3 minutes per batch. Also, you can get a variance of 50% with the time required depending on the potato itself. Always keep an eye on it and never assume the time will be the same.
@@jimspatz9211 that's the way I do it, I add any seasoning to the top right after I add the oil, then again on the other side after I flip them. I find the seasoning sticks to the chip better that way.
OK. I have been hooked on your cooking videos for years. I always loved everything you've shown, cooked, baked, etc. as well as your creative recipes but, this time, you have eclipsed your own standards and made me fall in love with a human !!!!!!!!!!!!
These look amazing ☺️. I hate the fact that store bought crisps (I'm watching from the UK) or chips are broken up into little pieces due to handling I guess. Thanks for sharing
There are a ton of recipes for microwave chips that use no oil or parchment or de-starching, but this set of rules produces a way better final product. I usually season the potatoes before cooking, seems to work out fine for me. I hate half the seasoning falling right off a dry chip. Still, if you are watching your salt and fat, you can do this without either of those things, it will still work.
I have not tried this, but I was thinking while watching that seasoning before cooking would be better. Not just to get the salt in the chip, but would help dehydrate, and shorten cooking time
@@johnmacleod2487 It will dehydrate the potato by pulling moisture to the surface but it's still got to cook long enough to cause the moisture to steam away... It's not just going to dissappear.
Some suggestions: after soaking till water is almost clear, one final soak in either salt and/or vinegar water, then pat dry, wipe w/oil. THEN place on well crumpled parchment and lay crumpled paper towel on top, repeat; can then be stored in fridge overnight. Can make many layers; especially if you use chopsticks too. A stack can go @ high for 3min, then 50% in 3-5min increments. No need to turn..........
It’s absolutely stupid how well this worked. I was running around the restaurant today freaking out about this trick. It’s that reliable You inspired me to be a chef long ago and Iv spent many years learning and trying things out Why is it 2022 and I’m just now learning this❤❤
Never before has one single russet potato received so much personal time and attention. And it personally shocked me to learn how many chips one russet can produce. So one hour, one potato, one life lesson.
I always enjoy listening to Chef John's lyrical voice. 😊 Made these tonight and they are just as he described - crunchy and crisp all the way. Perfect chip for those who are looking for a healthy alternative. Just a word of caution - maybe it's just me but I tried to salt the chips after you flip the chips in between microwave sessions and that batch didn't turn out as crispy. Best to follow Chef John's instructions and salt at the end😁.
I can recomend experimenting with different potatoes! We have a farm nearby that do different kinds of potato chips, and there is a surprising width of flavour in the humble potato!
Absolutely! A russet is like a whole different vegetable from a red potato, and a red is completely different from a Yukon gold. There are floury potatoes that you can make dough out of. And I get way too excited about potatoes LOL my favorite food.
Perfect timing!! My honey is on a fairly restrictive diet and I know he ( and I) will enjoy these potato chips. Thanks, Chef John. I've enjoyed every recioe of yours thst I've tried. Woukd you by any chance have a similar method for French fries? Can't wait to try this method for chips! XO ❤️
I legit made this while having the munchies. This turned out awesome. Easy to make minimal dishes. I had some Yukon gold potatoes left over that needed to be eaten. My man thought I made them in the air fryer. I'm happy chef john is our here making easy comfort food. Also to add it definitely helped with my portion control. All I needed was 1 potato. Also I think it would be fun safer thing to make with the kids.
@@annethomson4920 I tried the air fryer and the chips got blown around and clumped into a ball. Wasn't pleasant and took triple the time because I had to keep opening it up and straightening out the chips. For me it wasn't worth it.
@@annethomson4920 you would need something to hold down the chips in there. Honestly quicker and easier to microwave. I tried both at the same time and liked the microwave better myself.
If you like bbq potato chips, you can make the seasoning yourself with some paprika, salt, pepper, dry mustard, and some brown sugar! Also if you wanna get real fancy, you can order vinegar powder online for salt and vinegar!
Was surprised by the variety of seasoning blends that seemed to be for the purpose of seasoning homemade chips and popcorn until I started looking. Barbecue Seasoning is usually in the spice aisle. Also found some other seasonings (cheddar, bacon, pickle, caramel, salt and vinegar) in the popcorn aisle for around $2-3 dollars.
Another amazing post!! I've seen quite a few but never commented. I'm hoping to make these with olive or avocado oil instead of canola. Neatest thing is no preservatives + you can make different seasonings!! ps to the other who mentioned allergy go sunflower and all chips are fried in it -- trader joe's sells Olive Oil chips with oil, salt and spuds. Super crunchy, potatoey and the best chips I've ever bought.
Thank you for listing what your microwave wattage - I love the "time may vary" disclaimers but then they never tell you what the times are based on. I have a 1250w microwave and it's so hard to adjust without that info. These look very interesting... and surprising that it works so well.
You will know exactly how long it takes in your microwave after your first batch of 10. No math needed. Cooking is about experimentation. Keep it simple
Life Pro Tip: Dont bother with all that foldin fuss; ball up the parchment paper and unravel it and use it from the start, without the cuttin. It will be very easy to mold into whatever youre puttin it on, and you can just tuck the excess under the plate. Also means ya get the full plate covered in parchment too.
The algorithm recommended this video to me, but i watched another video first and couldn’t find it again 😔 two weeks later I’m watching a different cooking show and someone mentions this channel… i check it out and there’s the microwave potato chips! Hooray! *subscribed*
What is seen can't be UNSEEN!🙀Thank you, Chef John for giving me, YET, another addictive recipe to succumb to!😂 I'm thinking 🤔 of putting Everything Bagel seasoning in my coffee grinder right now!
This recipe works very well, and the chips are better than the bought ones. However, I honestly don't think it's worth doing this having a small and "weak" microwave like mine, since you'll need to cook +6 batches for one medium potato and spending like 10min for each batch, so literally spending +1 hour for one simple potato.
I was just thinking about sprinkling salt on the oiled potatoes while they're cooking. 🤔 Just like cooked French fries, the salt sometimes bounces off as opposed to adhering to the potato. And if you've never tried frying potatoes and peanut oil, you should do it!! That's what I'm going to try with this potato chip recipe. 🤤
Amen on frying potatoes in peanut oil! The best hand cut fries I ever had were fried in peanut oil and they were delicious. Absolutely the best. I'm going to use peanut oil to make these chips!
There is actually many products that have been on the market that help you cook a much larger amount of chips using the same method as this video. Search "microwave potato chip maker", they should cost at maximum $10. They place the sliced potatoes in a ring vertically so that you can make 30~40 chips in one go. Also as the tray is circular and has a hole in the center the slices more uniformly cook.
I am going to try this today! Now I’m wondering if this will work on zucchini, which I have a ton of even after giving away to friends and family. I make baked zucchini fries, delicious but it’s hot and don’t want to use the oven but thinking zucchini chips might be tasty…
Maybe if you have a dehydrator/jerky maker or park on a wire rack and sheet pan in a low oven for however long it takes and cut them a bit thinner. Perhaps even the fridge with the same setup until dry enough. Mess with it enough times and you'll probably nail it. Yellow beets or sweet potato might work the same as this recipe if cut a bit thinner.
zucchini lends itself more to hashbrown style cooking. I recommend grating the zucchini, salting and squeezing the water out, combining with some grated potatoes (also could be squeezed), an egg or two, a tablespoon of flour, then cooking the mixture in oil. we call it mücver here. some people add cheese or carrots to theirs.
Find a nice recipe for zucchini bread. It freezes well and lasts for months. Also friends and family may not hide from you if you come bearing zucchini bread instead of just zucchini.
has nothing to do with the recipe, but my mom tosses thinly sliced zucchini into a bowl of flour and then fries those in a pan, thats also very delicious and easy
The very sound of it 🥰 .. I love love love ! Question: what about dissolving the salt in the water before putting them in the microwave, would that affect cooking process? I mean that way they could came out already salted 😊. Thank you Chef John for this one !
Yeah but then they would be salted all the way through, which some people like. I however, prefer the more heterogeneous seasoning you get by salting later
It would have to soak for a while to allow osmosis to pull the water out of the potatoes. They *could* come out even slightly crispier because of the water loss, but I agree with the other comment that the heterogeneity is a pretty good reason to season after the fact
From experience: be very careful with adding seasoning before microwaving, even if it’s something that doesn’t seem like it would burn, like salt. These crisp up because of the frying action created by the oil filling a very tight space at the surface of the object. The effect is the same as deep frying. If your seasoning can’t withstand deep frying, or the potatoes can’t withstand being deep fried with that seasoning (e.g. salt), it would be best to apply the seasoning as soon as possible after they come out.
ATTENTION FOOD WISHERS!!! SCAM ALERT!! I have no other account names on RUclips, and do not offer any prizes or special deals. Unless the message is from this account it's not me. Do not fall for scams by people using a similar name. Thank you!!
man these scams have been all over youtube lately :( be careful, everyone!
More like Phood Phishes
I see them on most of my Posts to Videos I watched with links outside. I report them and Block then whenever... ;-(
Yes. Thanks for informing everyone of this. I got one here a day ago and was torn that I was being insulting by saying no thanks to the prize. Even your photo icon was there, but it still seemed strange to win a prize for a comment.
I did a little snooping and there were some red flags, but I had never seen that particular scam before, and I am up on most email/phone scams.
My reply message got deleted twice and I did want my 'no thanks' message to show with my original comment. When it got deleted the second time but the scam message was still there, I deleted my original long comment and the scam also deleted with it.
By the way, I love your microwave fries and made some right away. Perfect!
Thanks 👍
Chef John always coming through with the best stoner food.
i bet i know what YOU'RE making this weekend!
@@metislamestiza3708 a weed?
I've made CJs Ultimate crumble twice..
The Special Way 😌👌🏽
Well, he does live in California...
Pliz guys don't use a mandolin while high 😂
I been making those for years...
you dont need to wash the chips to reduce the starch, go ahead if you want, I used to. I did not find much difference at least for the type of potatoes I use.
you dont need to pat them dry as the moisture in the potato will re-wet them in the first 2-3 minutes of zapping them.
you dont need to flip them over after 2-3 minutes but you can instead let them cool down for a few minute at that point to let them evaporate the excess moisture for a crisper chip.
Use Flavored oil like crushed hot pepper oil.
Salt the slices before nuking. Other seasoning, eg stuff that burns, keep that for the end.
Cheers!
I tried both washed and unwashed chips and there's a massive difference, so I don't know how you don't notice. The unwashed chips are much more dense and less crispy, and they taste more like a potato than a cooked chip. Washing them is absolutely an essential step.
@@CarbonatedTurtleWhat about the flipping over part? I'm massively craving chips and I don't have any 😁
@@gohawks3571Not really necessary. But I'd recommend not laying any potato slices in the middle of the plate because they cook much faster than the outside of the plate.
@@CarbonatedTurtle Thanks 😊👍
@@CarbonatedTurtle there are 2 types of potato . starch rich and starch low. if you have starch low potato you don't need to wash them, if you have starch rich types then yes.
I was shocked at how good these are. This really seems like one of those "too good to be true" recipes, but it really, REALLY works. I'm dumfounded as to why this hasn't been common knowledge for decades. It's easily the most impressive use of a microwave I've ever seen.
Probably the potato chip manufacturers killed the previous vloggers who presented this recipe and removed their contents from YT. It is too profitable a business to tolerate cheap competition. Food Wishes should watch his back!...
I came here to write the same thing. They are fantastic. It actually me stop buing salted Lays becase they don't taste as good anymore :)
Life changing so Good!
Try a crisper pan. For every kind of potatoes: french fries, baked, chips. it's life changer, only 5ml of oil used and the results are amazing :))
They come out great but they do consume A LOT of electricity.
I like to use two plates, and use the second at the "flipping/turning" stage by placing it face down over the chips and then flipping both plates at together. It's much faster than flipping the slices one at a time, and you don't need a second sheet of parchment because the partially-cooked chips won't stick like they might have when raw.
I’m allergic to sunflower seeds and most store-bought potato chips are cooked in sunflower oil, so this opens up my life to potato chips! Thank you, Chef John!
The kind of things people get allergic to nowadays.
@@vedantkale1163 just cuz you were ignorant of somethin before doesn't mean it's new, what the hell was this comment supposed to mean anyway?
@@vedantkale1163 nowadays?! SMH
@@vedantkale1163 I'm very sure ppl have always been allergic to all sort of stuff and you can always develop an allergy to something..
Well that sounds great and not having to fry them and the hassle that comes with that
for years now I have had this overwhelming frustration when watching Chef John's videos...i just wanna give em more than one thumbs up. such a legend
Chef John - from beef wellington to potato chips in the microwave, the man does it all!
mmm paper towel taste.
he's the new version of weber cooks..!
YOU HAVE SAVED MY MARRIAGE!!! (I'll get to that in a minute) BUT-THAT WAS BY FAR THE BEST!!!BEST!!!! POTATO CHIPS I'VE EVER HAD!!!! I couldn't stop eating them...YUM! Thank you Chef John... During Covid my hobby was just making different dishes that you've created... Can I say... you have saved my marriage LOL! My husband is a chef but he's from Serbia and he believes the wife should cook for the husband but I am not as good as my husband is... but now all he does is compliment me on all the new dishes I've created...! THANK YOU CHEF JOHN.... And we love to buy so called "Healthy Chips". (I've found a few good ones) BUT NOW THESES!!! I Can't wait to blow my husband away again... Thanks!
This works well with sweet potatoes too. I can say that with confidence because I just made these with both. Very good.
Parsnip and beetroot too
omg! it’s so obvious but it probably would’ve taken me forever to think of it haha thanks!!
Unfortunately, sweet potatoes are terrible
@@adamcetinkent well, that's just like, your opinion, man
@@adamcetinkent which is why you make them into fries or chips. some spicy/salty yam fries with a side of garlic ranch dip is my favourite way to eat sweet potatoes
I'm going to comment this on every potato video: To simplify the de-starching of your potato, whether it's for chips, fries, hash browns, or whatever, use a solid-bottom salad spinner. Fill it with water, swish your potato pieces, lift out the basket and dump and refill the water until it's clear. Then dump the water and spin the potatoes. You will get them super dry in just a minute. Then you can lay them out on a kitchen towel or paper towel, but this will save you paper towels, because they will be dry.
Of course, there is no reason you _must_ use my technique. After all, you are the Johnny Depp, of your Potato Prep. Enjoy!
🤣😂🤣😂
Toss salad?
This is a great tip, thank you!
Hmm, I thought the whole point of potatoes is that they're STARCHY!!
@@annedwyer797 Less starch = crisper chips!
Chef John crunching is now my ring tone.
Funny comment, especially because Chef John's potato chips munching crunching sound is still going on in my head 😂
Thank you Chef John for sharing this wonderful recipe. I too love potato chips and I'm sure these ones taste as yummy as they sound. I hope to make a batch soon.
it's hard to believe people actually *enjoy* the sounds of someone else eating. what other disgusting sounds do you like, are you into the sound of farting and BMs too? what about pissplay, you find that enjoyable? like a nice, loud, deep urination from like 5' above the water? yeah, sounds great
Thank you for the recipe! I made three batches of these to serve as an appetizer and added dry parsley, garlic powder, and truffle salt. They came out delicious.
Oh my word truffle salt is such a great idea!!
Dang!
Hmmm.. I don't have any of that, but I do have smoked sea salt... which to me is like crack. :)
While it cooks or after?
@@helenholdsworth6407 After. You don't want to risk these dry ingredients burning. They will stick just fine to the slightly greasy chips after.
I have been coming back Chef John's recipes then and again for years. There's always great nuggets of advice (and reasons to chuckle) in these videos. Thank you once again, Chef!
Perfect! Easy to do and excellent results. Just had to guess times for 1200 watt microwave. 2:45 and 1:10 worked for me.
I first learned about crumpling up the parchment paper from Glen and Friends RUclips channel. He mentions Chef John occasionally. You guys are 2 of my favorite channels.
I like Glen but I'm not always in the mood to eat depression era meatloaf lol
@@primus209 Then switch over to Cowboy Kent Rollins. ;)
@@kevinh6622 I do love a good dance while cooking
Love it! I also recommend Smokin' and Grillin with AB.
I always do it to prevent it from rolling up. I first tried rolling it backwards but then found that crumpling works better and doesn't take much time or skill
Holy cow!! Made these last night (and again this afternoon!) and they are easy and so freaking good!!! Snacking will never be the same!
Las quiero preparar ! I need buy a mandolin😋😋😋
Will go and try that right now!
...Ok, tried it. Few notes based on my experience. First, best potato to use is russet potato, I don't recall if CJ said that. Second, thickness is important, 1.5 mm thick slices seem to work the best for the "authentic" potato chips feel, even though sicker slices may be served as a side with a number of dishes. Third, there is no need to turn over potato slices mid way. In my large stationary above stovetop microwave/exhaust it takes 7 minutes to cook outer layer to crispy golden condition under full power. It makes it golden brown on both sides regardless if you turn over potatoes or not. Potatoes in the middle of the tray take one extra minute after you have taken the outer ones out. Fourth, you don't need to use a separate plate, just use the glass tray on rollers that comes with microwave. Cover it with parchment paper - it can be used many times. This gives you an ideal flat surface to lay your slices. Fifth, if you don't have a salt mill you probably should get one - this gives you a fine enough grind to stick to the slices once you have taken them out. Regular finly ground salt seems to roll off too easily. Sixth, to dry potatoes you don't need to use paper towel. Why waste? Simply lay your potatoes on the half of the cotton kitchen towel and pat them dry with the other half.
But overall, thank you so much CJ for this excellent recipe! I'm somewhat of a potato addict, but never make chips at home since I hate to waste oil. With this recipe I can make a right size batch for the two of us with no unnecessary waste! This is perfect and the taste is superb. Without knowing nobody could tell this is nuked vs. fried!
I love the tone and the way chef John presents the recipes.
I've tried making potato chips in deep boiling oil, in an air fryer, and now in the microwave, and these microwave potato chips take the grand prize. They are much easier to make, and came out great. Thanks Mr. Food Wishes. I will be making these again (and again, and again).
UPDATE After making 3 batches now, I haver simplified the recipe as follows: I don't use a plate, but rather just tear off a piece of parchment paper big enough to cover the glass plate of my microwave oven. I just have to snip off the 4 corners were the paper extends beyond that glass plate, and then crumple it up and smooth it out as OP's video shows.
I don't brush oil on the paper, but rather lay the chips out on the paper, brush and sprinkle salt and/or other spices on the chips. I then flip all the chips over and do the same thing again to what were the backsides.
I stick the plate with the chips back in the oven, but instead of flipping the chips halfway through the process I cook them entirely on one side. That seems to make no difference at all to the finished product and saves time. My Panasonic 1200 watt "inverter" style microwave takes 8 minutes to turn out perfect chips.
Chef John, I love all of your recipes and the best part about this video is hearing you crunch! You're the best!
*i could see this being really addictive...especially when combined with home made seasoning blends and sauces...BBQ comes to mind first followed by a dusting of cheese powder that you find in mac and cheese boxes...maybe even some Old Bay seasoning or curry spice...*
Chef John: How to make potato chips in a microwave
Other RUclipsrs: Omg this new method is amazing. I will never buy potato chips again. My family say it is the best ever.
This is exactly why you are the only food channel I am subscribed to
Don't forget the gasping, open-mouth thumbnail. 🤣
@@keskes1338 The Soy Face. It's a great indicator of low quality garbage content.
I just want to reach through the screen and grab some of those chips and eat them! they look so good, and I'm going to try them. Thanks, Chef John!
I have tried other methods over the years for making potato chips and this one of Chef John's is the best. If you're like me you'll be making several batches at a time and I have some tips to make that easier. After every 2nd or third batch you'll want to "refresh" the oil on the parchment paper. When brushing the oil on each slice I use a fork to hold it at one end while brushing away from it. This gets better coverage and less messy for your fingers. My microwave is an above the stove unit and the glass tray is as large as anything else you can fit inside. So I use it instead of a separate plate for maximum size batches. Most microwaves have protection circuitry to keep them from overheating and starting a fire. In making multiple batches I discovered that my microwave will cycle off a little (like when setting a lower power level) after using it for over an hour. There is no safety issue but be aware that the cook time may increase a bit as more batches are being made. Just watch until the chips start to brown and everything will be fine.
So about 5 to 6 minutes for 20 chips using your method using the microwave turning plate.
The really nice thing about your version, Chef John, is that there are no unknown nor unpronounceable ingredients and that has to be the "healthier choice" for junk food. Additionally, the clean-up is minimal; always a plus! Greetings from spud-producing Alberta, Canada.
I swear every time I watch chef John I think “that looks so good”
You're chewing reminded me of the sound my sweet old great dane used to make at dinner time. Thanks for the fond memories.
My favorite snack, so definitely will try this. Forgot to mention, I always (very successfully) toast both buttered breadcrumbs and fresh pumpkins seeds in the microwave.
Chef John is not lying. I have just made these microwave chips now and !!!WOW!!!, total mouth explosion of joy! If I could borrow someone's industrial size microwave, I could make buckets of these. Also, his instructions are perfect, super easy to pull together. Thanks for this innovative take on a usually unhealthy snack!
I had to come back to say this works great! I used olive oil spray though and Lawry's season salt, but same result. Very crunchy. Only 6 minutes in my micro, so as Chef John said, watch them because everyone's micro is different.
Also, kudos to the parchment paper trick to cut it round. But I think I did one too many folds because I ended up with 2 parchment paper circles attached together. 😁
Ok, where did you go to kindergarten? XDDDD
Yep not a good idea to drink and microwave🥴
Potato is love, potato is life.
I'll admit, this blew me away. Good job Chef John.
I just whipped up a small batch of these while making some round oven fries and my god, Chef John. Best kettle chips I’ve ever tasted.
For my fellow lazy people - spray oil works fantastic. You get a very, very small amount of oil but just enough to crisp it up and help flavoring (salt&pepper is great) stick.
Back to the video - the crinkly parchment paper is genius and I'll have to try that next time! Sounds so much easier
OK now you're talking.
Yes! A reason for the mandolin AND the olive oil atomizer!!!
always krinkle up your paper before you roll, it makes it easier to hamdle and prevents runs
And for even “lazier” people, skip the oil, the soaking, and the flipping. I trace and cut my parchment to the size of the plate in the microwave and use pizza pan to transfer (slide in and out)...more can be done at once.
Microwave for 6-7 min (keep an eye on it). Zero fat. Crispy without oil. So good!
@@ginac7235 and for even lazier people - just buy the crisps.
My wife made your old version from 10 years ago (or somewhere around there) all the time back in the day! We were broke and it went along nicely with our ramen noodles lol. It's a very good technique to know :)
LOL, I remember those days. Found 10 ways to cook potatoes.
Back in college I became proficient at making gnocchi for this exact reason
That's why we love Chef John....he's willing to put in the effort! That is way too much work for 10 potato chips! 15 minutes of work for something I will gobble up in about 45 seconds.
Tell ya what....you make the potato chips and I will make several great designs of paper airplanes!
I loved the dialogue, couldn't stop watching. ...from Ireland
Best side commentary, microwave is hypnotic...subbed immediately lmao
another recipe to try ... thanks Chef John. Boy I must be a real math nerd, since I was happy that both you mentioned "radius" and the underlying geometry ... and ... you coincidentally started your microwave at 3:14, or, "3.14" aka "Pi" which is also used in circle calculations. LOL.
You won my heart when you said if you buy a bag of potato chips you will finish it in about 10 minutes!! Same here! Something about the classic style I can't resist. I have a question... wouldn't this work with won ton wrappers too? There is a brand of fried flavored won ton strips that cost way, way too much! I've cooked won ton wrappers in an oven to make a kind of cracker.
The wonton wrappers do work, but you have to play around with the time and power. I season mine after I’ve ‘fried’ them in my microwave by shaking the done chips in a lunch size paper bag filled with my favorite seasoning. By the way, I brush on a little more oil on my wonton wrapper chips than I do for my potato chips. This method works for sweet potatoes , plantains, yucca, taro, etc… play around with the time, oil amounts, and microwave power.
I roast Indian papad (crisps made of black gram), rice wafers and wonton wrap.... wrap these in a paper towel and place another plate on top. This will prevent whatever you are roasting from curling and cook evenly.
Wow I just tried this, it turned out really tasty! I can't believe you've tapped into magic like this, actually oil frying them is really difficult in comparison. :O
SO glad I saw this. This has got to be healthier than anything store bought. And I LOVE potato chips. Thank you, Chef!!
Thanks, Chef John! I made these this afternoon, using only oil, salt, pepper. They're delicious! I sliced them just a little too thick, though. Next time I'll use one click thinner setting on my mandoline and branch out to some chili lime or salt vinegar chips! The dip is delicious, also! So easy and quick to do. About 20 min start to finish. No more over salted, preservative laden bagged chips for our house!
Don't throw that starchy water away! You use it to water your fruit tree and meaty vegetables, they can use that sugars to grow even bigger and sweeter, same goes for pasta water!
Except if salty
Good tip! I do try to reuse cooking water on the plants, like after you boil corn, or pasta, etc.
Thank you Chef John. My husband is on a heart healthy diet due to recently getting a stent so we thought we would have to give up potato chips. We are happy, happy, happy.
Wow!!! I am blown away!! I never knew that it was possible doing it this way! Chef John! I am so glad I've watched your videos since the old days of RUclips when you made that amazing Inside Out Grilled Cheese. And yes... I was in a "happy mood" which made me really hungry and the Inside Out Grilled Cheese was superb!
Awesome parchment hack!! Genius!
Hey Chef John. Brilliant video! Immediately after watching this I went straight into the kitchen to make some. I dont have a mandolin so did the best I could cutting the slices manually. Followed what you did in the video 3 minutes each side on the microwave.They have come out brilliant! Ive never made crisps before in my life so you've just taught me a new culinary skill. Many thanks for the tutorial. As a result im ordering myself a mandolin now and I will defientley work on perfecting them to my liking. Cheers Chef John. 👍.
The only problem is avoiding eating the first batch while the second cooks. I place my chips on parchment without the dinner plate. I also toss them in oil without rinsing them. My 1100w microwave takes 3 minutes per batch. Also, you can get a variance of 50% with the time required depending on the potato itself. Always keep an eye on it and never assume the time will be the same.
I'm gonna make on parchment on a paper plate. As for avoiding eating them? I am gonna stuff my face! I love chips!
i like salty chips. Can i salt them before nuking?
@@jimspatz9211 I usual salt them before cooking, but that also affects cooking time.
@@jimspatz9211 that's the way I do it, I add any seasoning to the top right after I add the oil, then again on the other side after I flip them. I find the seasoning sticks to the chip better that way.
Anybody try soaking in salt water? Just curious...for science!
OK. I have been hooked on your cooking videos for years. I always loved everything you've shown, cooked, baked, etc. as well as your creative recipes but, this time, you have eclipsed your own standards and made me fall in love with a human !!!!!!!!!!!!
1st Time 4 Me. Great delivery w/humour. What could be better?
These look amazing ☺️. I hate the fact that store bought crisps (I'm watching from the UK) or chips are broken up into little pieces due to handling I guess. Thanks for sharing
Someone from the UK should instinctively know that anything you can do in a microwave is infinitely better when fried.
@@morrismonet3554 That's a matter of opinion.
@@lindabell9235 Only for people with really poor taste. LOL
Change your shop.
Perhaps buy a whole box, they mostly are shipped undamaged until the final shop unpack them
The upward inflections on every sentence is really calming.
The crunch it up and roll it into a ball to make it more pliable has been my patented zig-zag prepping technique since high school
There are a ton of recipes for microwave chips that use no oil or parchment or de-starching, but this set of rules produces a way better final product. I usually season the potatoes before cooking, seems to work out fine for me. I hate half the seasoning falling right off a dry chip.
Still, if you are watching your salt and fat, you can do this without either of those things, it will still work.
I have not tried this, but I was thinking while watching that seasoning before cooking would be better. Not just to get the salt in the chip, but would help dehydrate, and shorten cooking time
@@johnmacleod2487 It will dehydrate the potato by pulling moisture to the surface but it's still got to cook long enough to cause the moisture to steam away... It's not just going to dissappear.
@@johnmacleod2487 And I guess you should be mindful of seasonings that can burn in the microwave, like cayenne, paprika, or garlic powder
"They say time is money... but it's not, it's time" should be on a tshirt.
Chef John absolutely nailed the delivery too. Hilarious!
This is a power humanity is not prepared to wield
How is that possible that I never Subscribed before! Love your content,for many years!
Enjoyed the video very much, the wit is so slight and awesome.
Some suggestions: after soaking till water is almost clear, one final soak in either salt and/or vinegar water, then pat dry, wipe w/oil. THEN place on well crumpled parchment and lay crumpled paper towel on top, repeat; can then be stored in fridge overnight. Can make many layers; especially if you use chopsticks too. A stack can go @ high for 3min, then 50% in 3-5min increments. No need to turn..........
that's some next "level" thinking... I like it!! :D
Vinegar YUM! I can't have salt, so this sounds great.
What do you mean, especially if you use chopsticks, too?
It’s absolutely stupid how well this worked. I was running around the restaurant today freaking out about this trick. It’s that reliable
You inspired me to be a chef long ago and Iv spent many years learning and trying things out
Why is it 2022 and I’m just now learning this❤❤
Never before has one single russet potato received so much personal time and attention. And it personally shocked me to learn how many chips one russet can produce. So one hour, one potato, one life lesson.
...I am kidding
What a wonderful lesson. I will use it. Thanks.
What a good video. Thank goodness there are people like you who keep extending the use of good food with cheap and simple appliances. Cheers.
I think i just found a use for the bottle of chipotle infused olive oil a friend gave me.
I always enjoy listening to Chef John's lyrical voice. 😊 Made these tonight and they are just as he described - crunchy and crisp all the way. Perfect chip for those who are looking for a healthy alternative. Just a word of caution - maybe it's just me but I tried to salt the chips after you flip the chips in between microwave sessions and that batch didn't turn out as crispy. Best to follow Chef John's instructions and salt at the end😁.
That voice makes you wanna cut him … it’s like a train wreck
I can recomend experimenting with different potatoes! We have a farm nearby that do different kinds of potato chips, and there is a surprising width of flavour in the humble potato!
Absolutely! A russet is like a whole different vegetable from a red potato, and a red is completely different from a Yukon gold. There are floury potatoes that you can make dough out of. And I get way too excited about potatoes LOL my favorite food.
It was like someone read a children's story to me in a single--but very long--sentence, and I was completely content after that. ❤️🥔
Wow! How simple and absolutely fantastic these are! My microwave was about 1 min. 30 sec. per side, and they really taste great. Thanks A lot!
Perfect timing!! My honey is on a fairly restrictive diet and I know he ( and I) will enjoy these potato chips. Thanks, Chef John. I've enjoyed every recioe of yours thst I've tried. Woukd you by any chance have a similar method for French fries? Can't wait to try this method for chips! XO ❤️
Hello Pat how are you doing today
I legit made this while having the munchies. This turned out awesome. Easy to make minimal dishes. I had some Yukon gold potatoes left over that needed to be eaten. My man thought I made them in the air fryer. I'm happy chef john is our here making easy comfort food. Also to add it definitely helped with my portion control. All I needed was 1 potato. Also I think it would be fun safer thing to make with the kids.
How long in the air fryer? . I love the air fryer and think they would turn out better in there..
@@annethomson4920 I tried the air fryer and the chips got blown around and clumped into a ball. Wasn't pleasant and took triple the time because I had to keep opening it up and straightening out the chips. For me it wasn't worth it.
@@annethomson4920 you would need something to hold down the chips in there. Honestly quicker and easier to microwave. I tried both at the same time and liked the microwave better myself.
If you like bbq potato chips, you can make the seasoning yourself with some paprika, salt, pepper, dry mustard, and some brown sugar! Also if you wanna get real fancy, you can order vinegar powder online for salt and vinegar!
Vinegar powder? OMG with dried dill that would be a pickle chip! Woo hoo!
Was surprised by the variety of seasoning blends that seemed to be for the purpose of seasoning homemade chips and popcorn until I started looking.
Barbecue Seasoning is usually in the spice aisle. Also found some other seasonings (cheddar, bacon, pickle, caramel, salt and vinegar) in the popcorn aisle for around $2-3 dollars.
I’m gonna be honest, homemade chips have that edge with the slight chewiness you get in some of the chips, I personally love that aspect.
I just got a mandolin and this was the first thing I made. This is brilliant! They do take some time to make but it’s so worth it.
Another amazing post!! I've seen quite a few but never commented. I'm hoping to make these with olive or avocado oil instead of canola. Neatest thing is no preservatives + you can make different seasonings!! ps to the other who mentioned allergy go sunflower and all chips are fried in it -- trader joe's sells Olive Oil chips with oil, salt and spuds. Super crunchy, potatoey and the best chips I've ever bought.
I go to Trader Joe's often, do you know what those chips are called so I can try them? I would really appreciate it! 😊❤️
I wonder how long they last if you don't eat the same day
Thank you for listing what your microwave wattage - I love the "time may vary" disclaimers but then they never tell you what the times are based on. I have a 1250w microwave and it's so hard to adjust without that info. These look very interesting... and surprising that it works so well.
You will know exactly how long it takes in your microwave after your first batch of 10. No math needed. Cooking is about experimentation. Keep it simple
Life Pro Tip: Dont bother with all that foldin fuss; ball up the parchment paper and unravel it and use it from the start, without the cuttin. It will be very easy to mold into whatever youre puttin it on, and you can just tuck the excess under the plate. Also means ya get the full plate covered in parchment too.
Yep lol. common sense.
It totally works. Just made them fantastic. Thanks Chef Jon.
The algorithm recommended this video to me, but i watched another video first and couldn’t find it again 😔 two weeks later I’m watching a different cooking show and someone mentions this channel… i check it out and there’s the microwave potato chips! Hooray! *subscribed*
What is seen can't be UNSEEN!🙀Thank you, Chef John for giving me, YET, another addictive recipe to succumb to!😂 I'm thinking 🤔 of putting Everything Bagel seasoning in my coffee grinder right now!
Don't do it! You coffee will end up tasting like Everything Bagel. Yeechhhh!
This recipe works very well, and the chips are better than the bought ones. However, I honestly don't think it's worth doing this having a small and "weak" microwave like mine, since you'll need to cook +6 batches for one medium potato and spending like 10min for each batch, so literally spending +1 hour for one simple potato.
What wattage is your microwave?
assuming 800 watts. That's almost 1 unit of electricity.
Just buy regular potato chips...
@@bustergundo516 Not sure but it's a "compact" microwave, can fit a standard dinner dish inside.
Get an air fryer
Use an oven or airfryer. Or you can deep fry, but you might as well just buy potato chips at this point.
I was just thinking about sprinkling salt on the oiled potatoes while they're cooking. 🤔
Just like cooked French fries, the salt sometimes bounces off as opposed to adhering to the potato.
And if you've never tried frying potatoes and peanut oil, you should do it!! That's what I'm going to try with this potato chip recipe. 🤤
Amen on frying potatoes in peanut oil! The best hand cut fries I ever had were fried in peanut oil and they were delicious. Absolutely the best. I'm going to use peanut oil to make these chips!
The local chip shops in my city fry them in coconut oil, and use a salt brine to salt the oil itself while frying.
@@faithsrvtrip8768 Best is beef tallow I think..but way more expensive.
@@c.odubhlaoich2948 A good substitute is pork lard, and that's super cheap and easy to get your hands on.
If you can find it from a reputable place, try duck fat.
OMG~~Chef John~~I watch you tell us your recipes because I love the sound of your lyrical voice and your sense of humor~~not to mention your class!😊
Made them... ate them... and I still cannot believe how good they were! WOW!
There is actually many products that have been on the market that help you cook a much larger amount of chips using the same method as this video. Search "microwave potato chip maker", they should cost at maximum $10. They place the sliced potatoes in a ring vertically so that you can make 30~40 chips in one go. Also as the tray is circular and has a hole in the center the slices more uniformly cook.
"maximum $10"
yeah that totally depends on your country. ain't no potato chip makers in Canada at that price. cheapest I found is 18 bucks
Did I just spend 9 minutes listening to this voice in order to learn: cut em and microwave em
I am going to try this today! Now I’m wondering if this will work on zucchini, which I have a ton of even after giving away to friends and family. I make baked zucchini fries, delicious but it’s hot and don’t want to use the oven but thinking zucchini chips might be tasty…
No.
Maybe if you have a dehydrator/jerky maker or park on a wire rack and sheet pan in a low oven for however long it takes and cut them a bit thinner. Perhaps even the fridge with the same setup until dry enough. Mess with it enough times and you'll probably nail it. Yellow beets or sweet potato might work the same as this recipe if cut a bit thinner.
zucchini lends itself more to hashbrown style cooking. I recommend grating the zucchini, salting and squeezing the water out, combining with some grated potatoes (also could be squeezed), an egg or two, a tablespoon of flour, then cooking the mixture in oil. we call it mücver here. some people add cheese or carrots to theirs.
Find a nice recipe for zucchini bread. It freezes well and lasts for months. Also friends and family may not hide from you if you come bearing zucchini bread instead of just zucchini.
has nothing to do with the recipe, but my mom tosses thinly sliced zucchini into a bowl of flour and then fries those in a pan, thats also very delicious and easy
the sound effects are very helpful! Now I have to go make these. So easy!
Probably the best microwave potato chip i found yet. I just finished making them and my family kept eating every batch that was ready lol
The very sound of it 🥰 .. I love love love !
Question: what about dissolving the salt in the water before putting them in the microwave, would that affect cooking process? I mean that way they could came out already salted 😊. Thank you Chef John for this one !
Yeah but then they would be salted all the way through, which some people like. I however, prefer the more heterogeneous seasoning you get by salting later
It would have to soak for a while to allow osmosis to pull the water out of the potatoes. They *could* come out even slightly crispier because of the water loss, but I agree with the other comment that the heterogeneity is a pretty good reason to season after the fact
@@connormcdonald5075 I didn’t think of that, you’re right!
I applaud the fact that the words “heterogeneous” and “osmosis” appeared in these responses.
Crunch, crunch, crunch! How I love that sound track!!
This man talks like he capitalises the first letter of every word
Except the last word
While speaking in sentence fragments. Cool trick though.
Probably ChatGPT
The cadence of youtubers is about to drive me insane.
Chef John master of potato. So many delicious potato recipe
Besides the recipe, best advice I could have possibly asked for at @8:00
I want to love this, but the yield is just abysmal :D
From experience: be very careful with adding seasoning before microwaving, even if it’s something that doesn’t seem like it would burn, like salt.
These crisp up because of the frying action created by the oil filling a very tight space at the surface of the object. The effect is the same as deep frying. If your seasoning can’t withstand deep frying, or the potatoes can’t withstand being deep fried with that seasoning (e.g. salt), it would be best to apply the seasoning as soon as possible after they come out.
the intonation of your narration makes me want to gouge my ears out with rusty forks...... repeatedly.
This is an absolute game changer for my life
I bought a cheap mandolin and made some. They are wonderful! Thanks John.
Why are you talking so weird??