Day 49 – Microwave Potato Chips


Crispy potato chips in the microwave? What?! I know, that’s what I was thinking too. I was seriously shocked by this one. Not only can you make potato chips in the microwave, but they are actually really good!


1 or more potatoes or other root vegetable, scrubbed clean
Salt and other seasonings, optional
Olive oil, optional


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

2. I let the slices soak in the water for a few extra minutes before rinsing, but I didn’t really notice a difference between the ones that sat in the water for a minute or two and the ones that were in there longer. Rinse the slices in cold water until the water stays clear.

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 lined with a few paper towels. Make sure the slices do not touch or else they stick together. I wouldn’t recommend putting more than nine or ten slices on a plate at a time. The plate pictured below took way too long to cook.

5. If desired, sprinkle with salt or other spices. For richer-tasting chips, brush the slices with olive oil first. I did some experimenting with my batches. The best combination was definitely spraying the slices with olive oil then sprinkling them with sea salt. (Are you surprised?) I also sprinkled some with Bagel Spice (a combination of minced garlic and onion, and sesame and poppy seeds).  These were really good too! Up next on the flavor scale was salt with no oil followed by just plain slices with nothing added. The slices with nothing on them weren’t bad, but they just obviously didn’t have a lot of flavor.

6. 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.

7. Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.

These are supposed to last for about three days in an air tight bag or container, but they didn’t even last that long in my house. It was hard enough for me not to eat them all as soon as they came out of the microwave. Yum!



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8 Comments… Share your views

  1. I will have to give this a try!

  2. well. that’s just genius.

  3. Huh…never thought u could make potato chips that way. They look good!

  4. we’ve made these too with the recipe from fatfreevegan although it is basically identical to this – they are delicious!!

  5. Hmmm. Really? What kind of pan did you use for the microwave? Honestly, I am a potato chip snob. If I can make my own, OMGosh I’d be in heaven.

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