Americans eat over a billion pounds of potato chips a year, and I have a feeling that number is gonna go up once everyone finds out how easy it is to make microwave potato chips!
What really amazed me about making my own potato chips was how crispy and crunchy they were right out of the microwave! Still scratching my head on that one. So let’s get to it!
How To Make Microwave Potato Chips:
- Slice 1 to 2 potatoes, depending on size, VERY thin! (I used small, red potatoes and was able to fit two of them on a plate)
- Put the slices in a small bowl and drizzle with some olive oil, coconut oil, or whatever oil you prefer
- Arrange potato slices in a single layer on a microwave-safe plate.
- Sprinkle on some salt to taste (this is where you could get really creative and try all sorts of different seasonings!)
- Microwave on high for 2-3 minutes (timing will vary depending on the power of the microwave and the thickness of the slices).
- Turn the slices over (careful…they’re HOT!)
- Microwave again for another 2-3 minutes or until they start to brown and get crispy on the edges.
- Remove from microwave and allow to cool completely. (They will continue to crisp up as they cool).
- Repeat process for as many potatoes as you like!
The first time I made these I ate the whole bowl of potato chips by myself in one sitting. So beware — they are addicting. :-) I didn’t even have any Onion Dip to go with them, which is actually my favorite way to eat chips. Here’s a quick and easy recipe from Good, Cheap, Eats.
So what are you waiting for?? Get out there and start snacking people!
This sounds fun! I’m not usually a chip person, but when I do get the urge it’s nice to know I can make them on my own. If I want salt and vinegar chips, can I use salt + food grade citrus acid?
Please log in or create a free account to comment.This iis really interesting, You’re a very skilled blogger.
Please log in or create a free account to comment.I have joined your rss feed and look forward to seeking more of your great post.
Also, I have shared your site in my social networks!
Thanks, Keira!
Please log in or create a free account to comment.For salt and vinegar, you could use the salt that has malt vinegar in it. I got some at TJ Maxx.
Please log in or create a free account to comment.I think a really good flavor would be if you drizzle them with coconut oil and then season with cinnamon and sugar mmm :)
Please log in or create a free account to comment.why is this a healthy alternative? i don’t feel that using the microwave and healthy in the same context go well together , maybe it’s just me . use an oven maybe?
Please log in or create a free account to comment.Thank you’ plain chips are brilliant and so tasty BUT how would I make salt & vinegar flavour please? ANY IDEAS?
Please log in or create a free account to comment.Tupperware sells a nice mandolin!!
Please log in or create a free account to comment.I will be shopping for a refrigerator soon. The ice maker has broken and it’s HOT in Ohio!! :-)
Please log in or create a free account to comment.Where in Ohio are you? I’ve just moved here and I have yet to see a really hot day :( coming from Texas and CA it’s strange, but I’m not complaining I love rain! :)
Please log in or create a free account to comment.Oh. My. Goodness. I’m forever changed!!! Thank you!!!
Please log in or create a free account to comment.This does sound easy and quick. The only problem is I haven’t used a microwave since learning that in just 30 seconds, it changes the cell structure of whatever you are nuking to a carcinogen. Having watched my husband battle cancer for 4 years before passing on, I steer clear of anything that could cause it in me. However, you can make the same chips using either a dehydrator or in the oven. I’ve done both. It might also work better to use baking potatoes as they are drier; however, I’m guilty of using the yellow Yukon gold potatoes because of the flavor.
Please log in or create a free account to comment.Then the whole world has cancer…
Please log in or create a free account to comment.http://www.cancercouncil.com.au/86089/cancer-information/general-information-cancer-information/cancer-questions-myths/environmental-and-occupational-carcinogens/microwave-ovens-do-not-cause-cancer/
Please log in or create a free account to comment.I just made these for lunch. They were great! I did find they were too salty. From experience, potatoes need a lot of salt. But not so much with these. And to have them really crispy, wait for them to cool down before eating. I did do one batch with seasoning salt and I liked them better. However, I didn’t have a mandolin so had to rely on trying to slice super thin with a knife, not really possible. So though I’ve never felt the need to own a mandolin, I think I will be purchasing one. Can’t wait to work with different flavors. I agree with the poster above who says it might work even better making sure they are dry. And for larger batches, I see no reason why they wouldn’t work putting them on a cookie sheet and throwing them in the oven, although it defeats the purpose of a quick snack. If I want some left over, I will definitely be doing that. Can’t wait to try the dip; French onion is my favorite for chips!
Please log in or create a free account to comment.Also was going to say I think I’ll try soaking them in pickle juice for awhile before cooking. I love that flavor! I think you could even throw sliced pickles in the oven along with the potatoes (don’t think they would do anything but get mushy in the microwave). I plan to try anyway!
Please log in or create a free account to comment.Sliced dill pickles dipped in a batter and fried is good… I ate these in Nashville.
Oh yummmmm!!!!!
Please log in or create a free account to comment.An easy way to flip them is to cover with a second plate & invert. This leaves you with a plate ready for lining up the next batch.
I think it works because the oil heats up way hotter & faster than the potato thereby “frying it”; it takes a couple of minutes for the inside of the potato to catch up.
I wonder how it works on zucchini– our garden will be overflowing with them in no time. I think I’ll try adding a little breading too.
Please log in or create a free account to comment.I believe the slicer is a NorPro Mandolin. I got mine from Amazon.
Please log in or create a free account to comment.I tried these today with the Onion Dip. Pretty yummy. However, I think I might make a minor change next time. Before adding oil or spraying the plate I will salt the sliced potatoes, then let them sit on a paper towel for a few minutes to remove some of the moisture. I think this will add to the “crunchy” factor.
Could these be done on cookie sheets? If so, what temp would you recommend? Thank you.
Please log in or create a free account to comment.Would you please share the brand name of your Slicer? I have not been able to locate from just the picture.. PS. I love your Roasted Chicken recipe last night so very GOOD!
Please log in or create a free account to comment.I don’t know how it works either, but I’ve done the same thing with spinach. And they taste great!
Please log in or create a free account to comment.I tried this with sweet potato and it was delicious! I just sprayed plate with Pam and it works as well as oil. The only problem is the limited quantity you can make at a time makes it really impractical.
Please log in or create a free account to comment.Ha, I like that it makes so few at a time because it keeps me from eating too many. You could stack plates and make two plates full at once, though.
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