Wednesday, March 7, 2012

Microwave Potato Chips

I told you it wouldn't be green! :)

I'd been staring at the directions for microwaved potato chips for a good year before I finally got around to trying it.  Silly, silly me!

Ingredient lineup, whatever! - these only call for potatoes and salt.  Period.  Nothing else.  You can get all crazy and whip out your favorite seasoning salt, but you truly don't need any other ingredient.  Which means, zero oil.  It's bonkers, I know.  You wouldn't think that the microwave could get potato slices crunchy, but it absolutely does.  These chips end up with a texture like kettle chips - a little on the heartier side with a good crispy crunch.

Survey says?  For anyone wanting a good salty and crunchy snack without the extra yuck from frying, these little babies so fit the bill.

Crunch Crunch,

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Microwave Potato Chips
adapted from TheKitchn

1 or more potatoes, scrubbed clean
salt and other seasonings, optional

1. Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes you are preparing.

2. Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.

3. Dry the slices between two clean dish cloths or spin them in a salad spinner.

4. Arrange as many slices as will fit in a single layer on a dinner plate lines with a few paper towels. Make sure the slices do not touch or else they stick together. If desired, sprinkle with salt or other spices. For richer-tasting chips, brush the slices with olive oil first.

5. Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.

6. Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.
Note: Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them off as you want them.

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Ingredient Lineup:
(Note: I didn't like how the sweet potatoes turned out.  The plant sugars in the slices tended to burn before the chips crisped up.  I might play with them more in the future, but for now, these directions work perfectly for regular ol' spuds.)

Soaking and rinsing the potato slices will help get starch out.

Lay the potato slices in a clean dish towel to pat dry.

Arrange some of the potato slices on 3 layers of paper towels on a heat-safe plate.
Sprinkle with salt or seasonings.

Microwave at 100% power for 3 minutes, then flip over.
Microwave at 50% power for another 3 minutes.
Continue at 50% power until golden and crisp.


  1. Yummy! And maybe even healthy??? Or at least not as unhealthy as regular chips.

  2. Looks like when I go cake pop supply shopping I'll be picking up a potato or two also!

  3. Well, I know what I'm making for game night this week! I'll let you know how it goes.


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