How many of you just love to sink your hand in a potato chip bag? I know, I am one of them because I love potatoes and I love Microwave Potato Chips.

Compact, heavenly, and all-around addictive, potato chips come in endless varieties from brands of all shapes and sizes—however, how would you like to make your own?

The thing is I have been making these for quite a long time, but I noticed that they are getting popular all over the cyber world, and I am like, why I’ve never posted these?!

They are stupidly easy so that was the main reason I never posted.

Late-night cravings are my worst nightmare, but you see I think these are much better than store-bought potato chips.

Let me correct myself, they are much healthier than store-bought. It takes you like 12 minutes if you are doing 2 batches, which is awesome.

There is no grease, and you control the sodium content, so I would like to think that they are better for us in general.

The other night my 16-year-old asked me if I could make these for his school snack.

He is in a band and soccer as well, so extend periods of time at school truly affect his eating habits. I mean, my kid is in school from 6:30 am till 9 pm often. It is quite exhausting.

So these are a great snack alternative. Obviously, you can make energy bites and bars, get store-bought potato chips, but you make something like this if your kids like potato chips.

You can also add different flavors, such as ranch, herbs, cheese, chili, etc. You would add it after microwaving. Drizzle with a touch of olive oil and add the powder, toss and enjoy.

Homemade snack you might like:

• Oven Roasted Pumpkin Seeds
• Oven Roasted Chestnuts
• Easy Energy Bars

If you make these amazing Microwave Potato Chips, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for all your love and support!

Yield: Serves 2

Microwave Potato Chips

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Easy and tasty homemade chips

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Ingredients

• 2 large Potatoes thinly sliced
• A drizzle of Olive Oil a drizzle or two for each batch
• Sriracha Sea Salt a couple of pinches for each batch

Other equipment needed:

• Large bowl
• Microwaveable plate — a plate that could stand the microwave heat
• Paper Towels
• Sharp knife

Instructions

1. Wash the potatoes under cold water, scrub a bit so you get rid all the dirt.
2. Slice the potatoes into very thin slices. You could use mandoline, but I liked it much better when I slice it with the sharp knife. Take your time and slice these really slowly and thinly. It makes a difference.
3. Submerge the potato slices into cold water, preferably ice cold.
4. Take each batch out of the water and onto the paper towel. I used my kitchen towel that dried my potato slices to the perfection, but paper towels are just fine too, just use a couple of sheets to really get those slices dry.
5. Line a large plate, that could stand the microwave heat with two layers of paper towel.
6. Place potato slices on the plate and drizzle with just a bit of olive oil on one side, then add pinch or two of sea salt. I used sriracha sea salt, but you may use any salt that you prefer.
7. Place the plate with potato slices in the microwave and turn on 3 minutes. Allow it full 3 minutes to cook.
8. After 3 minutes, open the microwave and turn those slices around. This time turn the microwave on 3 minutes.
9. Some microwaves will take longer or shorter, it all depends on what microwave you have, but you will get those slices crunchy so if they are still not as crunchy after 6 minutes, just turn them around and go by 30 seconds longer until you reach crunchiness.
10. Transfer the potato chips to another plate and allow them to cool down before eating.

Notes

Make sure to change those paper towels after each batch because the potatoes from the next batch will stick. The time will vary how long will take for your potatoes to get into chip form. Test one batch and see what is the best that comes out of your microwave.

Make some space between potato slices when you are lining them up on the plate before microwaving.

The plate will be HOT, be careful how you are handling it. Take the plate out of the microwave with oven mitts or a kitchen towel. If you are concerned about microwaves or don’t use them at all, clearly this is not for you. Read this article on PaleoLeap about microwave hazards.

You can also make these in a conventional oven, but make sure to check often. Making in a regular oven: They will take longer and I don’t guaranty the same outcome in the regular oven, however, I will suggest using a large, thin baking sheet lined with parchment paper.

Did you make this recipe?

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Do you have a napkin near you? No! Go get one, because these Spicy Baked BBQ Chicken Wings are going to make your mouth water. Here I am with one more batch of chicken wings. I think birds already know that I live wings drenched in BBQ sauce!

Who wouldn’t love these, right? They’re so addictive and so delicious, and most of all very easy to prepare.

I don’t know many people who would turn their heads away from the chicken wings, at least not in my circle.

Usually, I serve them with some crunchy fresh vegetables, such as carrots, celery, mixed greens, freshly baked rolls. Sometimes, we would serve them with baked fries. Of course, I can’t forget Ranch dressing and extra hot BBQ sauce.

Game night or not, these wings are a winner in my book even on the midweek side with potatoes and salad.

A couple of years ago, I posted a recipe for my chicken wings with Sriracha sauce, and everyone is in love with them. I got pretty amazing reviews too, but these are equally “lick-your-fingers” DELICIOUS!!!

Now, you can double the recipe if you wish, and it is recommended especially if you have eaters with a larger appetite.

NOTE: Keep raw meat, poultry, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator.

OTHER CHICKEN RECIPES:

Slow-Cooked BBQ Chicken Drumsticks

Spicy Sticky Baked Glazed Chicken Drumsticks

Fried Chicken Wings 

Marinated Baked Chicken Drumsticks

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

The low-carb option would be if you served these wings with cauliflower and cheese. It goes perfectly together. also, use sugar-free BBQ Sauce for Keto-Friendly meal. You can check out my cauliflower and cheese

• Chill: Enjoy your leftovers! Refrigerate them at 40ºF or below within two hours.
• Clean: Wash surfaces and utensils after each use. Wash fruits and veggies before preparing food, even if you plan to peel them.
• Separate: To prevent cross-contamination, always use separate cutting boards and plates for produce and for raw meat, poultry, seafood, and eggs.
• Cook:  Always use a food thermometer to ensure cooked food reaches a safe internal temperature. (165ºF for poultry – 145ºF for fish, pork, beef, veal, and lamb – 160ºF for ground beef, pork, veal, and lamb).

If you make these Spicy Baked BBQ Chicken Wings, please tag on INSTAGRAM @SANDRASEASYCOOKING and add hashtag #sandraseasycooking so everyone could see your creation. I will reshare the recipes that you made from my site. Thank you so much for all your support!!!

Yield: 4 to 6 Servings

Spicy Baked BBQ Chicken Wings

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Easy recipe for tasty Spicy Baked BBQ Chicken Wings

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3-4 pounds Whole chicken wings separate into sections
• Rub:
• 1 teaspoon Himalayan Pink salt or any on hand
• 1 teaspoon ground black pepper
• 1 teaspoon Onion Powder
• 1/2 teaspoons Chili powder
• 2 teaspoons Dried Parsley *optional
• 2 tablespoons All-purpose Flour gluten-free for those that are sensitive
• Sauce:
• 1 tablespoon Olive Oil
• 1 cup BBQ Sauce any of your choice (Sugar-free for low carb option)
• 1/4 cup Hot sauce OR MORE, I love adding sriracha but you can use any on hand
• Garnish:
• Sesame seeds

Instructions

1. Preheat oven to 450 F/ 230 C
2. In a large bowl, place chicken wings. Separate chicken drumette from the flat and the tip. Usually, I freeze chicken tips for soups. You do not have to separate them, but it bakes much faster.
3. Mix all the ingredients for the rub. Add half to the chicken and mix it until chicken wings are coated, then add the other half and mix again. This way you will know that all the chicken parts are well coated.
4. Place chicken on the baking sheet in one single layer (you may line the baking pan/sheet with parchment paper or you can use baking wire ton top of the baking pan to bake chicken wings).
5. Bake chicken for 15 minutes, then turn each chicken wing on the other side and bake for another 15 minutes. Flip again, and turn the broiler on and bake under a broiler for 5-7 minutes that is for extra crunchy chicken wings. Please monitor it so the wings don't burn. Some ovens take shorter time like 2-3 minutes and some longer, so watch on them by opening the oven and checking until you reach desirable crunchiness.
6. Mix the ingredients for the sauce together.
7. After the chicken wings are finished baking, brush the sauce on both sides, then you may pour the rest over it and use as a little or as much as you wish. The wings need to be completely drenched in sauce. Serve immediately!

Notes

You can make these in Air Fryer. Recipe HERE

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Hey beautiful people, how’s going? I have today for ya, a delicious twist on guacamole. It’s creamy, yummy and perfect for parties… Any parties.

What I love about hummus is the fact that we can make it so quick, and the outcome is always really tasty, and quite beautiful. Pair it with some crackers, pita chips, even pretzels, and your guests will be impressed.

I will have one more hummus recipe that you will love, and yes, it’s sweet and a guilt-free pumpkin pie sort of speaking.

Also, if you just landed on my site, check out a few of my other amazing recipes hummus recipes.

My son, Aleks loves avocados, and he inspired me to make this avocado hummus. I wanted a richer flavor, creamier and I believe that I’ve achieved it. Now, let me show you how you can make this from scratch.

The chickpea is a legume of the family Fabaceae, subfamily Faboideae. It’s also known as gram, or Bengal gram, or garbanzo bean.

It’s extremely delicious and makes a great snack and amazing hummus. They contain protein, fiber, manganese, and folate. You can drizzle a bit of olive oil, lemon juice, and salt and eat it as a snack, sprinkle over a salad or simply include them in your hummus.

This time I cooked them myself, and it is not hard. It takes a bit of wait time, but it’s always a plus when you do it yourself.

So, let’s start.

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Avocado Hummus

Easy and delicious dip recipe 

Course DIP, Snack

Cuisine Healthy Choices

Keyword healthy, dip, snack, hummus

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 cup 165g Chickpeas (cooked -you can use Organic canned chickpeas)
• 2 ripe Avocados medium size
• 2-3 garlic cloves
• 1 tbsp. Olive oil
• 2 tbsp. Tahini sesame seed paste
• Juice of one Lemon
• Salt to taste
• Pinch of chili flakes
• 2 tbsp water

Instructions

1. Place all the ingredients in a blender/or food processor.
2. Blend until all the ingredients are smooth in texture. You can scrape the sides in the middle of the blending.
3. Taste and see if you need to add more salt.
4. It can be refrigerated up to 3 days in airtight container.

How to prepare chickpeas:

1. Soak a bag of chickpeas (1 lbs/453 g) overnight and at least for 8 hours with 1 tbsp. of baking soda.
2. Wash chickpeas and add water to the chickpeas. Add 1 tbsp of baking soda as this will help with chickpea skin. It removes easier.
3. Cook for 45-50 minutes on medium-high heat. Skim the foam that will form while the chickpeas are cooking.
4. Drain, wash and remove the skin by hand if you see any.
5. After chickpeas are chilled, store them in airtight containers and I the fridge for up to 10 days.

Recipe Notes

You can add more lemon juice if you like it “more” sour. I added just a tbsp. Of olive oil, and a drizzle on the end when I was garnishing it. I don’t think it’s necessary to add more.

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