Carrot, ginger, sweet potato, tomato, spinach and banana microwave chips - no oil

I got so excited about making potato chips that I decided to see what else I could make into chips using my silpat and the microwave.

Here are my hits and misses:

Carrots:
Using a potato peeler, create thin carrot curls. Place on silpat and lightly salt. Cook for approximately 3-4 minutes in the microwave.

I thought these were pretty good. Some of them cooked quicker than others, and some were just a teensy bit humid still when I took them out. I will make them again. 

Ginger shreds: For the record, ginger doesn't slice very easily with a peeler due to the tensile and hairlike inner strands. I'm a big ginger fan, so these are awesome as they are easily crumbled and can be sprinkled in salads etc. 

This took approximately 3 minutes

Spinach: These leaves cooked quickly - in about two minutes. While I wasn't sure they were completely done (some were a little bit limp), many of them were plastered to the silpat and difficult to get off. In addition, some of the spinach stems turned black, and I saw some sparks and small flames. 

While I liked these, I'm not sure if I will make these again. They were too hard to peel off of the silpat and came off in crumbles. If I ever need spinach crumbles - these are my go to. 

Sun dried Tomatoes: 

I loved how these turned out. Interestingly though, they still came out a little humid and damp, even though in some areas, black lacing appeared. Perhaps my tomato slices needed to be more uniform. 

I'll definitely make these again, however I will possibly use the microwave at a mid power level rather than on high. 

Sweet potato chips: 

These are probably my favorite turnout of the lot. Thinly sliced, lightly salted, they cooked at around 3-4 minutes. Lightly salted, a sweeter version of a potato chip. 

This is a definite make again.

Finally, last but not least, banana chips: 

I sliced these as thinly as possible. I also cut them on an angle. When I cut them straight it got messed up with the inner makings of the banana. Trust me - the angle is easier. 

At first I didn't think these would work. I cooked them on high for about 4 minutes. They were so moist and almost boiling. Then I lowered the microwave power to half and cooked them for approximately 2-3 minutes longer. I just kept checking them. I didn't want them to burn, but I didn't want them soft and floppy either. 

As it turns out, while these look burnt, they were actually pretty perfect. They hardened as they cooled, and were a perfect blend of banana sugary like candy. And they were inhaled. Sticky and chewy in the teeth like toffee mmmm.  Definitely one we will do again. 

Kale Chips

I really love kale - I used to buy it and use it in crudites baskets, just for it's fluffy and frilly texture.  What was I thinking?  

I guess I've officially joined the kale craze.  While I can't substantiate it, the recipe show I was watching while at the dentist's waiting room the other day stated that it has the most calcium of any of the vegetables.  

Really, I don't care. 

I just love it. 

So, my kids decided to they wanted to make kale chips. 

Then they ate them all. 

After they oohhed and aaahhhhed about the water reduction that takes place during this process. 

Grab a bunch of kale - frilly leaved is my favorite

Wash and pat it dry

Tear into bite sized pieces discarding  stalks (or save for soup stalk)

Toss in a bowl with just enough olive oil to coat (1 T)

Sprinkle with coarse sea salt (1 t.)

Add garlic powder (1/4 t.) (or minced fresh garlic) (optional if you are a vampire) 

Spread out on cookie sheet (line with parchment paper or use silpat)

Place in preheated oven and bake at 350 for about 10-15 minutes

 

Check it every now and then because it won't look too different when it is done. 

It will look like this when it is done...really, it doesn't reduce THAT much - but my kids couldn't keep their hands off of it before I could get the picture taken.