Microwave Potato Chips
User Reviews
3.4
Microwave Potato Chips
Description
This method utilizes thin slices of unpeeled russet potatoes cut with a mandoline for uniform thickness. The potato slices are lightly coated with olive oil to aid crisping and flavor. They are arranged in a single layer on parchment or paper towel placed directly on the microwave carousel. Microwaving times vary but generally range between 2.5 to 4 minutes until chips turn evenly golden brown.
The result is a crispy chip with a delicate crunch and natural potato taste. This preparation avoids deep frying and uses minimal oil, allowing control over seasonings such as sea salt, pepper, or herbs added after cooking. The use of the microwave offers convenience and speed without hot oil.
These chips shrink considerably when cooked, so making a larger batch is advisable. Potato slices can also be prepped in advance and stored in cold water to prevent browning, but drying before oiling is important. Variations with sweet or purple potatoes are possible, though some root vegetables like beets may burn before crisping.
Ingredients
- 1 russet potato or baking potato
- olive oil
- salt or seasoning of your choice
Instructions
- Scrub your potato and dry it with a dish towel. Do not peel.
- Slice the potato as thin as you can on your mandoline slicer. Try the 1/8 inch setting. The slices should come out whole, but very thin and flexible.
- Put the slices into a bowl and drizzle with just enough olive oil to coat. Use your hands and make sure every slice is coated.
- Put a piece of paper towel or parchment paper on the carousel of your microwave and lay out a single layer of potato slices.
- Microwave for anywhere from 2 1/2 to 4 minutes, depending on your microwave, how big your potato slices are, and how thickly you sliced them. Watch through the window and when they turn evenly golden brown, they're done. Stop the machine to check on them if necessary, and pull out any chips that brown earlier than the others. Repeat for the rest of the slices, and you can reuse your paper liner.
- Sprinkle with sea salt, freshly cracked pepper, or any other herb blend you like.
Notes
- Adjust the microwaving time based on your microwave's wattage and potato slice thickness; watch through the door carefully.
- Store sliced potatoes in cold water if sliced ahead, but dry thoroughly before cooking for best crispness.
- Potato chips shrink a lot during cooking, so plan to make more than you expect to serve.
- Using olive oil enhances flavor, but cooking spray is an option if minimizing calories.
- This method may not work well for all root vegetables such as beets, which burn before crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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