Microwaved potato chips, homemade hummus, and veggie sticks!
- 2 cans of garbanzo beans
- 1 tablespoon minced garlic
- ¼ cup tahini
- ¼ cup lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- a sprig of cilantro to garnish and or add a tablespoon to the blend!
Drain garbanzo beans, save and set aside the liquid from one can. Throw all ingredients into a blender/food processor and adjust and add more of the bean liquid and of each ingredient to taste and preference. Garnish with chopped cilantro.
Preparing the potatoes:
Slicing the potatoes: I used a mandolin slicer to slice my potatoes. The trick I figured out to get ultra thin slices is to find your longest potato and cut the largest and thinnest slice you can from it (either using a knife or the mandolin slicer), set that slice down on the mandolin slicer, as if you’re about to slice it, hold it with your non-dominant hand, and slice the rest of your potatoes on top of the largest slice! I know it sounds complicated, but basically the big slice elevates the bottom so the rest of your potatoes are sliced thinner! Worked pretty well for me, maybe I’ll do a demonstration if someone requests it. Otherwise if you are slicing by hand, try to cut them as close to paper thin as you can.
Wash the potatoes:
Soak the sliced potatoes in cold water until the water runs clear to wash the starch off. Then thoroughly dry the potatoes with paper towels.
Oil a microwave-safe plate, arrange one layer of potato slices on the plate, don’t overlap slices. Microwave chips for 1 minute and flip, repeat until potatoes are crispy and starting to brown.
Mix together in a bowl 1 teaspoon of garlic powder,
1 teaspoon of onion powder,
1 teaspoon of salt, and ¼ teaspoon of pepper. Toss chips around in the bowl to season and serve!
There are many different amazing ways you can season your potato chips! Just look up potato chip seasoning recipes.
Have fun and eat on!
Stay tuned for more recipes!
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