What started as a premium kitchen appliance in 1947 has quickly become a staple in most homes. While you may already find the microwave useful enough (ie: for heating up alphagetti) – here are some other strange uses:
Sanitize your kitchen sponge – As we all know, sponges are one of the dirtiest items in the kitchen. They are practically a breeding ground for germs and bacteria. It’s easy to just throw them away, but you can extend their use by cleaning them in the microwave. Just place your dirty (wet) sponge in the microwave for two minutes on high to zap away 99% of the bacteria that has built up.
Make potato chips – Thinly cut potatoes crisp up beautifully in the microwave. Bonus: since these chips aren’t fried they’re healthier for you too! See recipe below.
Cook bacon - In a morning rush? No worries. You can have crispy bacon made from your microwave with little effort. Just place your bacon on a plate in the microwave covered in paper towel and cook in 2-minute increments until crispy.
Microwave Potato Chips Recipe
Active time: 30 minutes | Total: 30 minutes | To make ahead: Store in an airtight container for up to 3 days.
You don’t need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.
1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1. Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.
courtesy Eating Well magazine