How to make veggie chips
The booklet that comes with the Mastrad Microwave Chip Maker advises using potatoes, sweet potatoes, carrots, apples, pears and mango. We also tried beetroot and butternut.
1. Wash and prepare your fruit and veggies and pat dry with paper towel. We peeled some veggies and left others to experiment with texture.
2. The Mastrad Microwave Chip Maker comes with its own mandoline. Use this tool to slice your fruit and veggies (your fingers will thank you for using the food pusher). The thinner the slices, the crispier your chips will be.
3. Place the thin slices onto the Mastrad plate. Make sure they don’t overlap. We found that seasoning our chips before microwaving helped them to crisp up. With extra sets of plates, you can layer up and cook larger batches at the same time.
4. Zap in the microwave for approximately 3-5 minutes. Experiment with timings to get the texture you are after as it varies depending on your microwave’s strength. When the edges of your chips start to curl up, they are almost done.
5. Season as you like and serve. Spices that work well include cinnamon, cardamon, saffron, turmeric and paprika.
The chips won’t stay as crisp as their deep-fried friends but it is possible to eat a whole bowl with no guilt whatsoever. Magic? We think so.