+
Home Cooking

Microwaved chips

greygarious | Mar 15, 201306:01 PM     64

On the Dr. Oz show today, there was a defatted version of fish and chips that looked disappointing as far as the fish was concerned (steamed naked in microwave). Instead of tartar sauce the chef used all its components except mayo so it was a green relish - that might be promising. But the intriguing idea was the chips. He used very thin mandolin-sliced potatoes. The slices were threaded onto a wooden skewer with close to a half inch between slices. The ends of the skewer were balanced over the ends of a pyrex baking dish which then was nuked for several minutes. I suspect that's asking for a pyrex explosion
but might try this with a different ceramic. If the cook is not married to totally non-fat, the slices could be lightly spritzed with cooking spray or other oil before microwaving. Anyone ever try either method for spuds?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...

The Ultimate Ground Beef Guide with 15 Essential Recipes
Recipe Round-Ups

The Ultimate Ground Beef Guide with 15 Essential Recipes

by Chowhound Editors | Ground beef is one of the supporting pillars of mainstream food worldwide. It’s cheap, readily available...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.