Microwave Potato Chips — Really!
I like to think of myself as a glass-half-full kind of gal.
I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it.
But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was a disbeliever. I was convinced this was beyond impossible.
I was wrong.
As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.
So how could thinly sliced potatoes end up crackling crisp? Seriously?
They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Unlike so many store-bought bags of potato chips with their long list of ingredients, there are just three in these: potatoes, olive oil and salt.
Plus, there’s no heating up a vat of oil or turning on a hot oven to make these.
The recipe calls for cutting up the potatoes into 1/8-inch slices. This makes a fairly sturdy, thick chip. I actually preferred using a mandolin to make almost paper-thin potato slices that are even crispier and more delicate.
Toss with olive oil, and salt. Coat a microwave-safe plate with spray oil, then spread a single layer of potatoes on the plate. Nuke, turn the potatoes over, and nuke again. That’s it. As they come off the hot plate and start to cool, they will crisp up even more. Indeed, they were still crispy the next day, too.
The beauty of this technique is that if you have just one forlorn potato lying around the kitchen, you can cut it up and make just enough crisp chips to enjoy with your sandwich. I’m thinking this would make a fun cocktail nibble, too. Amaze your friends by showing them how you can make potato chips emerge hot and snappy from the microwave. They’ll think you a magician.
I’m still a glass-half-full gal. But when it comes to this recipe, I’ve become a bowl-totally-empty gal. I couldn’t eat just one, after all. Neither will you. I promise.
Microwave Potato Chips
(makes 4 servings, 12-14 chips each)
1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons or so of extra-virgin olive oil
1/2 teaspoon salt
Cooking spray
Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.
Storage: Store in an airtight container for up to 3 days.
Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)
Adapted from a recipe published in EatingWell, January/February 2009
More Microwave Magic: Make English Muffin Bread In Your Microwave
More Cooking Fun: Making Chinese Steamed Buns from Pillsbury Biscuit Dough
Allison: Did you happen to take the warm plate out of the microwave and place it on a cold surface of some sort? Like directly onto a stone counter-top? I know that’s sometimes the issue with Pyrex dishes breaking — the extreme variation of going from hot to cold. Not sure if that’s what happened in your case specifically. But next time you make them using your microwavable plate, place a trivet or potholder underneath it when it’s warm right out of the microwave. See if that makes a difference. Hope so!
I love these and have made them an experimented with flavors. One of my favorites is using garlic powder instead of salt. Has anyone else found other flavors/spices that work well?
The good thing is that you can only make a plateful at a time (1/3 – 1/2 potato) and then have to wait 10 or so minutes in between. Cuts down on the gorging. These are great!
Wow, just found these on Pinterest. Seems I need to be taking a closer look at the FoodGal archives. 🙂 These sound awesome to crank out at work as a mid-afternoon snack (as that is the only microwave I’ve got). Time to get a mandoline…
Pingback: Love Series: Homemade Potato Chips | Elsja Down Under
Just tried this with sweet potato….so good!
OMGosh..this totally worked!! I was skeptic about the potato chips actually getting crisp, but they do!! AND they ARE delicious! I have done pepperoni chips in the microwave for about two years and love them, but never ever thought of doing potato chips in the microwave. I’m so glad I found this and tried it out. YUMMY!! Thank you so much!
Okay, I have been trying to make really crisp zucchini in the oven and it hasn’t worked so far, but I sliced them really thin and microwaved them without anything added and they taste great! I am on Weight Watchers and they are 0 points!
Jennifer: Wow, the technique even makes zucchini crisp? I would have never guessed, since zucchini has a higher water content. I’m going to have to try microwaving them like you did. Thanks for the tip!
Ok, I tried and Failed. they never got crisp. the only thing I can think of is they were too thick because some (a few)of the thinnest ones came out well. I cooked the highest power my microwave would go and the longest amount of time. Any help would be helpful… I want this to work.
Pingback: Microwave Potato Chips | Life Scribbles Over Coffee
Hello,
I had tried these few weeks ago…loved em… friends could not believe they were made in the microwave. I shared the recipe on my blog-linked the recipe to your website =)
http://lifescribblesovercoffee.wordpress.com/2013/05/28/microwave-potato-chips/
Thank You for sharing your recipe.
Shraddha
Cathy: Thin is the key. Just imagine frying a French fry. The skinniest ones come out the crispiest, right? And the really thick ones are still good, but they are softer. Use a sharp knife or a mandolin to cut your potato slices and that should do the trick.
I just tried these over the weekend with a sweet potato, and they worked great for me as well! Thin is definitely the key. And I just made them straight on the glass plate of the microwave after spraying it with nonstick spray 🙂
Looks crispy, m going to prepare chips right now but want to butter instead of oil…
Pingback: Chips krumpliból mikróban sütve | Pöttyös Gyöngyös blogja
The thinner the better and faster. Thick ones take like three times as long. Just made these.
Wow this is so cool! I’ll be trying this for sure =D
Pingback: 40 Delicious Things You Didn’t Know You Could Make in a Microwave | etandel
This recipe is absolutely amazing! I just made two batches. It takes less time to make these than it would to go to the store to buy chips. Thank you for this recipe!
Tip: I used a vegetable peeler to make thin slices.
It took me longer than the recommended recipe time (2 3min intervals and a final 30 seconds)
I sprinkled them with seasoned salt and they tasted just like gourmet store bought chips.
Pingback: 13 delicious things you can make in a microwave and had no idea | Rare
well this is awful I had to continue making them and making them because I kept eating them and eating them. these are soooo good
I may have missed it in all of the comments but I’m wondering how much of a serving size for the calories, etc. that are listed?
Deb: No worries on that. It’s listed at the top of the recipe. One serving is 12 to 14 chips. Hope you enjoy them!
I’m an idiot, I’m sure, but had really bad luck with my attempts! Used baking potato, sliced with mandolin. Tossed with evoo and salt, on microwave-safe plate. 3 minutes on one side, turned over, 1 minute more. Stayed limp! Tried adding time (in case my microwave is inferior) without success. My microwave is perfect with anything else that’s timed. Could it be the type of potato? So many rave reviews -I don’t want to give up! HELP, please.
Majocallie: A baking potato, such as a russet, might be too starchy to make this work well as a chip in the microwave. Try a Yukon Gold or red potato instead, which are less starchy and more waxy. I think that change will do the trick.
Pingback: We Love Our Work: World-class food, wine writer’s blog leaves readers hungry for more | Guild Freelancers
Yippee! Carolyn, you were right!! Yukon Gold and 5 mins. to start on parchment (oiled)and covered worked. Had to add about 3 more minutes, one minute at a time. So it was tedious, but final result was terrific. Then, couldn’t just quit, so tried leftovers on paper towel. DON’T do that! Parchment works, paper towel is a disaster. Took one idea from reviews and used only plate in microwave and parchment – next with oil no parchment. I’ll keep playing with it to get it perfect on first try. Can’t wait to spring it on friends!!! Thanks again to you, Carolyn, and your reviewers.
Mojocallie: So glad it worked for you. They are awesome tasting, aren’t they? I’m sure your friends will be amazed and delighted when they get to try them, too. Enjoy! 😉
Pingback: 40 Delicious Things You Didn’t Know You Could Make in a Microwave
Pingback: 40 Delicious Things You Didn't Know You Could Make in a Microwave | Check Now
Pingback: Microwave Potato Chips | easynom
Pingback: Microwave Potato Chips | Scattered Thoughts of a Crafty Mom
Wow. Just Wow..
Well I just made the mistake of tasting one of the first ones out of the microwave… How am I supposed to make a whole, actual batch of these now without just eating them all, Lucy at the chocolate factory style, as they come out?!
Simple, not greasy at all, and they taste like fresh, crisp potatoes. FABULOUS.
This is giving me a reason to purchase a mandolin lol. I can’t wait to try these!!! Thanks for the post!
Pingback: The Savior of Hungry (& Lazy) Students | College With Chloe
Pingback: 10 things you didn’t know you could cook in a microwave | ValoreBooks.com
Pingback: 40 Delicious Things You Didn’t Know You Could Make in a Microwave | YummyReceipes
Pingback: Recipes | Pearltrees
I’ve had no problems with using russet potatoes! I just slice them as thinly as I can with my knife, and cook for 3 minutes on each side. They turn out perfectly crisp!
Pingback: 40 Delicious Things You Didn't Know You Could Make in a Microwave - Kultura
Pingback: 10 things you didn’t know you could cook in a microwave | ValoreBooks Blog
OMG.. I think I love you! I can not even believe this is real.
I’m eating these as I am typing this message.
I was suuuper skeptical about these..
But as a real chips en crisps lover (read addict) I needed to try these as i am trying to mind my weight and whilst going vegan it’s kinda hard to find darn chips that don’t have any dairy in them!
So I would like to thank you very much for writing down this miracle.
Because you just made my life a lot easier 🙂
Pingback: Microwave Potato Chips | scatteredthoughtsofacraftymom.com
Pingback: Amazing Microwave Potato Chips Recipe | DECOR BUZZ
Pingback: Lazy Peeps Alert! 20 Easy Microwave Recipes That You Need To Know! | LifeTitude
Pingback: Pinterest Picks - The Crafty Blog Stalker
Pingback: Amazing Microwave Recipes - DIYCraftsGuru
Pingback: Are You Here for Microwave Cookery? 15+ Recipes You Can Make at Work - Career News