Time: about 15 minutes
3 BBQ bamboo skewers (12”, soaked in warm water for about 15 minutes)
11” microwave proof square contained or bowl (without lid)
2 medium-sized red potatoes or Yukon gold, peel optional
chili powder or seasoning of your choice
- Slice potatoes into 1/8” slices (on a mandolin slicer or by hand). Place potato slices into a bowl of cold water as you slice. Drain, rinse, and pat dry with paper towel. Season to taste with salt and chili powder or the seasoning of your choice.
- Skewer the potato slices one after the other through the center, spacing them with about ¼” space in between them; the slices should not touch each other.
- Place the skewers next to each other on the rim of the container/bowl and microwave, uncovered, on high until slices start to brown (7 to 10 minutes, depending on potato thickness and microwave power).
- Allow to cool. Serve on the skewer or loose in a bowl.