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How To Make Potato Chips In Your Microwave

Microwave potato chips

Potato chips are the #1 snack food in America! Believe it or not, we eat 1.2 billion pounds a year! That’s a whole lotta chips….or “crisps” as they are often referred to over the pond. Of course most of us purchase our potato chips in bags…but making your own is a fun, healthy, and delicious alternative…especially when it’s as easy as this! 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.

Microwave potato chips

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)

Microwave potato chips

  • Put the slices in a small bowl and drizzle with some olive oilcoconut oil, or whatever oil you prefer

Microwave potato chips

  • Arrange potato slices in a single layer on a microwave-safe plate.

Microwave potato chips

  • Sprinkle on some salt to taste (this is where you could get really creative and try all sorts of different seasonings!)

Microwave potato chips

  • 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!

Microwave potato chips

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! 

Microwave potato chips

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • 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?

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  • […] the favorite. What if I told you that for way less money and fat you can make homemade, delicious potato chips for your whole family? It’s true! All you need is potatoes, obviously, a plate, a mandoline […]

  • 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?

    • 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! :)

  • 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.

  • 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!

    • 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!

      • Sliced dill pickles dipped in a batter and fried is good… I ate these in Nashville.

  • 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.

  • I believe the slicer is a NorPro Mandolin. I got mine from Amazon.
    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.

  • 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!

  • 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.

    • 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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