Yep, they do exist, huzzah! And you don’t have to install a monolothic dehydrator to make’em. (You do need a microwave though.) It’s not as quick as ripping opening the aforementioned Roast Chicken Walkers, but seeing as that's not really an option anyway, spending a little time on these is worth it. Especially if, like me, you’d been missing the whole crisp experience for eighteen months: shoving three or four in one go is completely satisfying.
This recipe is taken from Susan V’s awesome Fat-Free Vegan Blog
- 1 microwave
- 1 medium potato - maris piper work best
- parchment paper
- salt (I prefer to use Lo-Salt)
1. Using a mandolin or - if you have one - a food processor, slice one medium potato as thinly as possible, taking care that all slices are the same thickness.
2. Cut a circle of parchment paper to the size of your microwave glass turntable. Place the parchment circle directly onto the turntable and then distribute the potato slices on the paper in a rodial fashion, without overlapping.
3. Salt lightly.
4. Microwave at full power for about 4-6 minutes. Peek in as the crisps are cooking after 3 minutes, and turn off the microwave when spots of brown begin to appear on the sliced potatoes.
5. Leave the sliced potatoes in the microwave, door shut, for 1 minute. This dries them out a bit more.
6. Microwave again at full power until the slices are golden brown. Depending on how brown the spots were before the 1 minute standing, this won’t take long - probably only about 30 secs. Until you know what your microwave can do, it's best to keep looking, otherwise you'll end up with charred discs.
7. Remove from the microwave and allow to cool. Ta-dah! Your potato slices have become crisps! The crisps will be crackling on the parchment paper. Repeat until all potato slices are cooked.
You can reuse the baking parchment each time, and the crisps will take less time to cook. If you want to make a big batch of crisps, you can alternate between two parchments.