Cape San Blas Cookbook

Today is day 21 without a stove or oven and the novelty is definitely wearing off. I have spent far more time with my Weber gas grill and microwave than I had ever hoped for since my range up and died on December 6.  You would think that replacing a gas range wouldn’t be all that difficult, but you’d be wrong.  We’ve been getting one “my dog ate it” caliber excuse after another from vendors and today was no different. 

Okay – - – thanks for bearing with me while I got that off my chest. On the bright side (and my glass is always at least 9/10ths full) I did learn an amazing new microwave trick yesterday that is so simple I can’t believe I haven’t heard of it before: how to make microwave potato chips.  These are so good, lightning fast, full of potato flavor and all without any oil at all (not that I have any problem at all with fried foods!).  Even Rod said he prefers them to bagged commercial chips and I can whip up a fresh batch in less time than it takes to make a sandwich.

Per serving:

1 medium size potato, peeled or not, your call; I’ve been using red skin potatoes
salt and seasoning of your choice, if desired. I’ve been dusting them with kosher salt, a bit of onion powder, and freshly ground pepper.
a sheet of parchment paper

• Slice the potato as thin as you possibly can.  I finally found a reason to justify the $10 plastic mandoline I brought home from Target months ago and haven’t used since – it’s perfect for these.
• Arrange the slices in a single layer on the sheet of parchment paper. Sprinkle lightly with seasonings if desired.
• Place in the microwave and cook on high heat for about 5 or 6 minutes depending on the power of your oven. You’ll want to watch the first few batches until you get a feel for how long is just perfect.  They’re ready when they’re golden brown and crisp.