Homemade microwave vegetable crisps

A long time ago I saw how to make potato crisps in the microwave on some tv show.

I don't remember what show it was, but I do remember how to make the crisps.

You cut thin slices of potato using a peeler.

Then fold up a piece of greaseproof paper concertina style.

Lay the potato slices on top and sprinkle with salt.

Put them in the microwave for around 5 minutes.

Sometimes they need a bit longer.

Then try getting a bit fancy and adding different flavours.

I sprinkled some chicken seasoning on, but I probably didn't need as much as these had a bit of a kick.

My Mum suggested I also tried making crisps in the oven, with a bit of oil on the baking sheet.

It's easier to forget about them when they're in the oven, so I'm going to stick to the microwave.

Also, in the microwave you don't need oil = healthier!

I then got really crazy and tried making courgette crisps.

These took longer to crisp up but that might have been because I put less salt on.

I also tried using carrots which produced these shrivelled things. To be fair it was a small carrot.

Healthy snacks and a great way to use up the courgettes that just keep growing in the garden!

More from the V&A

Here's some more cool stuff I saw at the V&A

This Walkers Crisps handbag is by Anya Hindmarch, who designed the I'm not a plastic bag bag. It's a piece from her Sweeties collection where she used familiar grocery brand names in the place of designer labels.  

I think real crisp packets should have sequins on.

Continuing with the crisp theme I also saw this outfit in the Design for Life: Recycled exhibition.

14 year old Emily from Dorothy Stringer School constructed this garment when working with the Brighton Museum & Art Gallery. Influenced by the hippy subculture she took a second hand skirt and added flowers cut out of crisp packets.

For more information about the project go here.