Recipe was created for Hofer Slovenia.

Hey, fellow chips lover!

Try this easy Rustic Microwave Potato Chips recipe and enjoy this viral snack!
These homemade potato chips are a tasty, healthier, and economical alternative to store-bought potato chips.

You’re just 10 minutes away from snacking on this crunchy treat
and sipping on your favorite cocktail. Let’s go and make this simple recipe!

Rustic Potato Chips

Every time I shop at big supermarkets, I can’t help myself but seek food with rustic packages.
Hey, blame it on my graphic designer brains or a soul of a food stylist, I’m a sucker for it ☺️.

When it comes to potato chips, I’d always buy the bag that has rustic vibes. I simply love their perfectly imperfect shape, naughty curled, slightly burned edges, and irresistible crunchy texture.

Healthy low-fat potato chips

After seeing the viral microwave potato chips recipe, I knew I have to try it at home and demonstrate it like a food photographer – with beautifully styled pictures and real-time video.

This homemade potato chips is must try snack:

• it’s healthier than the store-bought version

• it isn’t greasy because it’s not fried

• you can control the saltiness

• it’s a lot cheaper thank store-bought chips

• you can customize the taste with your fave spice-mix

How to make potato chips in a microwave

1. Peel and wash the potatoes and cut them on a mandolin into very thin slices (about 1 mm).

2. Cover the empty plate with one layer of plastic foil.
Oil the potato slices on both sides and place them on a prepared plate.

3. Cover the filled plate with another layer of plastic foil.
Pierce the top layer of foil a few times with a sharp knife.

4. Place a plate in the oven and cook the potatoes at maximum power (800kW) for 5 minutes.

5. Carefully unfold the foil and place the chips on the cooling rack to cool down and become crispy.

5. Season homemade potato chips with sea salt or any preferred combination of spices.
I prepared mine with a mixture of dried basil and coarse salt.

Check the video recipe below.

Tips for making homemade potato chips

1. This easy recipe is ideal to use old and wrinkly potatoes.
This way you avoid unnecessary food waste and also save some money.

2. Once the potato chips are cooked, the plate will be very hot!
Please, be careful and take so it out of the microwave with an oven glove or a kitchen cloth.

Serving recommendations

Sure, potato chips are a perfect snack by themselves, but they can be an exciting appetizer or crunchy addition to fresh salads, homemade burgers, or even as an appealing element of charcuterie boards.

Here are a few recipe reccomendations:

• Burrata salata with aromatic oil

• Spring easter salad

• Grapefruit rose vodka Cocktail

• Autumn chacuterie board

5-minute Potato Chips recipe

Vegetarian Fennel Zucchini soup recipe

Creamy Fennel and zucchini soup packed with flavor is a perfect dinner for cold spring evenings.

It's healthy and comforting, ideal cheap meal to feed an entire family or a light office lunch.

Serve a hot bowl of this Fennel and zucchini soup with sourdough crackers and give it a feminine touch with edible flowers.

Delicious, easy, and beautiful meals are the best, aren't they?!

Servings 4 people

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Equipment

• 1 large sauce pan
• 1 small knife
• 1 cutting board
• 1 immersion blender (stick blender)

Ingredients

• 600-700 g fennel cleaned and washed
• 300 g zucchini cleaned and washed
• 1 medium white onion peeled
• 1 tbsp olive oil
• 1 liter vegetable soup stock
• 1/2 tsp salt
• 2 tbsp coconut cream

Instructions

• Peel the onion and cut it into smaller pieces.

   Wash fennel and zucchini. Cut them into small pieces.
• In a large saucepan heat the olive oil, add the onion, and stir for about 1 minute.

  Add fennel and zucchini and cook for another minute.
• Add the vegetable stock and cook on medium heat for about 15 minutes.

  Once the veggies are soft, add 2 teaspoons of coconut cream.
• Use an immersion blender and mix soup a smooth texture.

  Add a bit more water to achieve the thickness you like.
• Serve the soup with sourdough crackers and dedorate with edible flowers.

Notes

1. To store: let the fennel soup cool completely and place any leftovers in airtight containers in the fridge for up to 3-4 days.
   Simply reheat in the microwave or on the stovetop until heated through.
2. To freeze: this soup should freeze well! Allow it to cool completely and place it in freezer-safe containers in the freezer for up to 2-3 months.
   To reheat, thaw the soup completely before reheating it in the microwave or on the stovetop.

Author: Kristina Smodila

Course: Appetizer, dinner, lunch

Cuisine: Italian

Keyword: cheap meal, creamy soup, fennel recipe, healthy dinner, light lunch, office lunch, spring, vegan meal