Microwave Black Truffle Oil Tater Chips Recipes

Steps:

• Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
• Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
• Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
• Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
• Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

Steps:

• Layer three paper towels on a microwave-safe plate; set aside., Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap)., Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container.

Steps:

• 1. use a mandolin to slice the potatoes very thin. Soak them in cool water for 30 minutes. Drain and dry completely.
• 2. Heat the oil to 360 degrees. Deep fry the potatoes for 3 to 5 minutes until golden brown. Drain on paper towels. Season with salt. Transfer the potatoes to a bowl
• 3. Toss with the truffle oil and cheese. Serve immediately

Steps:

• Evenly spread the olive oil on a square of parchment paper and sprinkle with some salt and pepper. Place the potato slices on the paper, making sure there is no overlap, and sprinkle again with salt and pepper. Cook in the microwave for 3 minutes.

Steps:

• On a cutting board, slice the potato into ⅛-inch (3 mm) slices.
• Dry the potato slices with a paper towel until there is no more moisture.
• Transfer the sliced potatoes to a bowl and coat in olive oil.
• Wipe down a large flat microwavable-safe plate with olive oil to prevent the chips from sticking.
• Place the chips on the plate in an even layer and sprinkle with salt.
• Microwave the chips on high for 6-7 minutes or until the chips just start to brown. When the chips develop some color remove them from the microwave and slowly peel from the plate. If chips are sticking, they can also be flipped halfway through!
• Repeat this process until all the potato slices are cooked.
• Enjoy!

Steps:

• Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
• Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
• Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.