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READY IN 23 mins

Microwave Potato Chips

Read Reviews (52)

"Guilt-free delicious potato chips from your microwave!!" — METALFRAGGLE

Ingredients Edit and Save

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Types of Salt

Original recipe makes 4 servings Change Servings

4 medium Yukon Gold potatoes

salt to taste

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Directions

Scrub the potatoes, then slice them paper thin. Place a sheet of parchment paper over the bottom of your microwave oven. Place the potato slices in a single layer on top of the paper. Season with salt . Cover the potatoes with a second sheet of parchment paper.
Cook on high power for 8 minutes, or until potato slices are browned and crisp, testing and adjusting the time as necessary since all microwaves cook differently. Remove potato chips from the microwave and cool on a rack. Repeat these steps to cook the remaining potato slices.

Kitchen-Friendly View

PREP 15 mins
COOK 8 mins
READY IN 23 mins

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I didn't use parchment paper. I cleaned the glass turntable from my microwave, sprayed it with Pam layed my chips out then sprayed the tops of them. Cook as instructed. Everyone loves them. Also good with flavored popcorn salt. Ranch was a big hit.

—cvswoman

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Most Helpful Critical Review

Jul 24, 2007

These turned out terribly- They stuck to the parchment paper and tasted aweful. Id recommend to use a tsp of oil- but, that recipe already exhists so this one would be obsolete. Well- No point really trying to make potato chips using this recipe, it doesnt work.

—allpurpose

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62 Ratings

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Nov 03, 2009

These were wonderful! I used a vegetable peeler in order to get potato chips which were literally paper thin-- it really improved their crunch! I also tried sea salt, which was delicious. However, when you make them, IGNORE the cooking time completely. Stand there and just watch them. When they are browned, crispy, and fragrant, they're done. It took only 2 min. for mine to finish.

—Ollie

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May 07, 2007

This recipe has to have 5 stars for keeping my husband entertained for a full hour! I printed off the recipe just to try and he saw it and just marched off to the kitchen. These came out quite well, but we ended up cooking them on a greased plate, not on parchment paper as the chips did stick a bit. 8 mins is far too long though, we were cooking ours for 4 and a half mins and they were very evenly browned. This could take a bit long if you wanted say a packet worth of chips, so good thing we just ate them while the next batch was cooking! Thanks for a fun recipe.

—Louiselombard

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Mar 14, 2011

FINALLY!! I make chips once in a while, but I have a little kitchen gadget for that. But I never know the exact time and method, I have to just try and see. It is also more time consuming. So, now I tried this method which proved to be the best. I just sliced the potato with my chips slicer, without peeling as in the picture. Sprayed my parchment paper with vegetable oil. Seasoned the chips. Placed the slices without overlaying or touching. Covered them with parchment. All they needed was about 4 minutes WHILE WATCHING THEM and checking on them every 1.5 minute or so. Once they are golden, that is it. They are healthy, delicious and quick, took 10 minutes from start to finish to make 2 small potatoes. I LOVE chips, but I try to avoid them since I like to keep fit and healthy. Now, I don't have to feel guilty. I am eating them while typing this review! YUMMY! A quick update, I have made this recipe a number of times and became an expert so I took it to class and taught my students and they gave their parents the recipe and they are all making home-made chips guilt-free! THANK YOU!

—imanzali

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Oct 27, 2009

This recipe is great. We tried different ways to cook them, on a plate with pam sprayed on them, on a microwave bacon plate with EVOO on them and we also soaked them in vinegar then salted them. Yummm. Also did this with apple slices and sprinkled cinnamon and sugar so GOOD!!

—Ranae

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Jan 05, 2009

Tastes like a baked potato chip. Be sure to use a serated knife and cut as thin as possible, almost transparent. Spray a plate with cooking spray and lay the chips hanging over the edge. This will give them a curl; then spray the chips and salt if desired. Cook for about 2 1/2 minutes and turn. No need to spray again. Continue cooking and turning every couple minutes until they appear done. It's important that you cook them until they are crispy or they will not taste good. This is very time consuming but delicious!

—SHORECOOK

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Sep 24, 2008

This was ok....I think what bothered me was that I could not put large batches in the micowave. It took me like an hour to make this bc i had to oil the potatos and make sure the color was golden when it came out. It took about 7-9 minutes per batch.

—tonton

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Nutrition

Calories
164 kcal
8%

Carbohydrates
37.2 g
12%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
4.7 g
19%

Protein
4.3 g
9%

Sodium
13 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Microwave Potato Chips

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 164
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 13mg < 1 %
Potassium 897mg 25 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 4.7g 19 %
Protein 4.3g 9 %
Sugars 1.7g
Vitamin A < 1 %
Vitamin C 70 %
Calcium 3 %
Iron 17 %
Thiamin 19 %
Niacin 26 %
Vitamin B6 39 %
Magnesium 17 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.