these are so good, better than store bought and better for you

Since store-bought potato chips are high in calories, my family doesn't buy any chips at the store. But my husband was craving potato chips in the middle of the night, so I tried making these in the microwave. I certainly didn't want to go through the trouble of deep-frying the potatoes in the middle of the night!The salt will not stick to the chips if they are seasoned after microwaving, so I recommend seasoning them before microwaving.Even if the chips are not completely dried in the microwave, they will eventually dry up and become crispy if set aside for a while after microwaving. Recipe by Marrietty

I got tired of always making applesauce, so I attempted to make my own apple chips to change up the texture of my snacks a bit.In the picture they're sliced pretty thickly because I had planned to top them with pancake batter, but the thinner they are, the crisper they'll become!Depending on the amount of moisture in the apples, the cooking time changes. After microwaving for 3 minutes, use the [low power] setting to adjust and you won't mess it up. For as much as you want to make. Recipe by pogue

I like potato chips like Pringles and Chitato..but sometimes the flavor is too savory for me coz of all the MSG they added..so i decided to try and make it myself without adding MSG.

I wondered if I could make potato chips in the microwave.If you place the potatoes directly on the plate while microwaving, they'll stick and won't come off, so be careful! Recipe by Momoka

This is a vegetable version of my potato and sweet potato chips recipe. I tried making them with the vegetables used in store-bought vegetable chips.Onions didn't quite work this time, but if I can find a good way to make these chips with onions, I'll upload the recipe.-If you sprinkle the chips with salt after cooking, it will just fall off, so if you want to use it, please add it before cooking. (Kabocha squash and carrots have a slightly sweet flavour so they taste great even without salt.)-The cooking time will vary depending on the size and type of vegetable, so please adjust the cooking time accordingly. Recipe by Marrietty

Crispy, crunchy, savory goodness.

I love the salty butter flavor of "Osatsudoki" snacks, and wondered if I could recreate it at home. I gave it a try and my family loved it.☆So I published the recipe.If you slice the sweet potato too thick, it's difficult to quick-fry. Please be sure to adjust the flavor in Step 1. I added salt last, and it was nothing but a lump of salt in the end.I'm scared of flying hot oil, so I combined the oil and the sweet potato together.The oil doesn't have to be pre-warmed for you to be able to quick-fry. Recipe by Nyakun

crunchy and very tasty

I always try to find a way to get my children eat vegetables.