Reviewed: Jul. 12, 2008

they needed to be in the microwave longer. i am never going to make this again. i really wanted to like it, but i didn't. SORRY:(

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hecks

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2008

Tasty,and very very easy. I just threw some garlic salt and crushed red pepper in with the veggie oil, and shook that all up. YUM! My boyfriend and his friends ate a huge plat of them,we will use this all the time.

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Mally

Cooking Level: Beginning

Living In: Bremerton, Washington, USA

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Reviewed: Jul. 10, 2008

Wow! Why in the world would anyone not make these? Healthy, cheap, delicious! I used canola oil spray on plate and on chips, a sprinkle of salt, 8 mins in my m/w and my family liked them much more than bagged chips. Thanks for sharing!

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alowe

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Reviewed: Jul. 9, 2008

This didn't work out for me. Some sticked to the plate and others were real crispy. I greased the plate. I will try to make them in the oven next time, see how it works out.

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SG

Cooking Level: Expert

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jul. 8, 2008

Wow! I wouldn't have believed it if I hadn't just made them. I took one reviewer's advice and grated my slices onto paper towels and blotted them dry before putting on the plate. Unfortunately, I cracked one of my microwave-safe plates so next time I would definitely just put slices on the turn table on parchment paper. Even after the loss of my plate I would make again. I used the PAM spray method and they were crispy and brown! P.S. I have never rated any recipe on here so you know these chips are worth a try (at least for 2-3 people, I wouldn't want to make them for a crowd!! It takes too long with only one microwave)

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malowe701

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Reviewed: Jul. 7, 2008

This recipe is a curse! I don't need to be eating these. So yummy. And easy. I didn't have any kind of slicer other than the knife in my hand and they turned out good. Definately use wax paper on the plate. Made some with garlic powder and parmesean and some with dill on them. Yum!

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Julie

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

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Reviewed: Jul. 7, 2008

I've tried to make potato chips before with no success, but this recipe did the trick. As other reviewers have noted, each microwave is different. It took mine about 5 minutes, and I couldn't make them fast enough for my 4 year old. Instead of coating them in oil, I used cooking spray as was suggested by another, so even my heart healthy husband ate them and loved them. A keeper. (the chips and the husband)

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STEPHANISAT

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

I've tried this recipe quite a while ago and I have to say I'm impressed with the outcome. Even though it takes some time and effort to make them, if you want your chips to be "healthy" chips, then investing your time on it wouldn't be a total waste. Regarding those whose chips turned out soggy,I think that is because they didn't microwave it long enough or the slices of potatoes were too soggy.I usually pat them dry with a kitchen towel before lightly coating them with oil and salt.And only take them out once they start to brown, if not continue microwaving.They might be soft at first but once u let them cool, they'll turn crispy.

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Reviewed: Jul. 7, 2008

Despite all the good reviews,I have to side with those who were not impressed. I was intrigued by the idea and encouraged by all the positive comments. A rainy Sunday, I wasted much time experimenting with thickness, cooking times, oil distribution, eventually managed to cook the odd good chip. Bottom line.....it's potato chips,spend $2-$3 on a bag,they will be good....this recipe is not worth the time,effort or microwave energy.

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Alan and Chef Poobe

Cooking Level: Expert

Home Town: Dunedin, Otago, New Zealand

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 7, 2008

Crispy and nice, I'd cut out the salt next time though since I like the "potatoey" taste

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dunreadthis

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Reviewed: Jul. 6, 2008

How cool!!!!! My husband and I tried several different techniques with this recipe and they were all good. We cut red potatoes (that's what we had) by hand, with the box grater, and with a veggie peeler. We sprayed plates with PAM, put the taters on in a single layer and lightly sprayed again. We cooked anywhere from 3-7 minutes. You have to watch each batch and definitely wear and oven mitt when removing. I used both Correlle brand plates and Pfaltzgraff stonewear. The correlle did well, the pfaltgraff cracked!!! I salted the last batch before I put in the microwave and they were really good. I'm looking forward to making more of these. I like the ones that cut a little thicker. This is a totally fun thing to do with the kids, and healthier than your average fried chip. I think this is a recipe the chip companies don't want you to see.

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JBHERRON

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Reviewed: Jul. 6, 2008

We love this idea! I don't have a fancy slicer, so had to do them by hand, but loved them so much that I've now decided to invest in one! Thanks for the great recipe, can't wait to try out some different seasonings.

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FunFriend

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Reviewed: Jul. 6, 2008

This recipe was fantastic. I, like another reader, saw it and went and made them right away. Very easy. I used the Pampered Chef slicer...worked perfect. The only problem I did have was with the potatos sticking to the plate even after I oiled it. So, next time, which will probably be later today, I will try the parchment paper idea. I am trying to watch my weight so this is awesome...plus, you can control the amount of salt/seasoning used (if any). Mine took about 5-6 minutes to cook...but you do need to watch it during the last couple of minutes.

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Apoxy

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Reviewed: Jul. 6, 2008

YUM!!!!!!!!!!!!!!Now that's a great chip.I am making the rest of the bunch now but that will be the only bunch if I keep eating the first one,lol.I added a little season salt and a little brown sugar delicious.

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Alexis

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Reviewed: Jul. 6, 2008

These potato chips are GREAT!! I don't know whether to thank-you or what. I guess all the hard work I have done at the gym just went down the tubes. I can't wait to get in the kitchen and make another batch. On a rating of 5 stars I give it 6. I used the olive oil spray and sprayed the plate and then the potatoes. Couldn't be easier..

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MILMARIAMILLER

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Reviewed: Jul. 6, 2008

These are great! Took me about half an hour start to finish! I used a mandolin AND a peeler, and I think I like the peeler slices better, but the mandolin is easier. I skipped the oil completely, just sprayed the plate and the potato slices with cooking spray. I cooked each batch for 5 minutes and they came out perfectly, really crispy, great texture. Thanks, this couldn't be easier!

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ShariV

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Jul. 6, 2008

Yummy! And I can enjoy thm on my healthy eating plan! For those of you who had the problem with sticking, try a microwave-safe plastic plate.

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ANGELA610

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Reviewed: Jun. 27, 2008

I just don't get what all of the fuss was about. I made several batches. They either came out soft like a hashbrown potato or really chewy.--not crispy at all. I used a mandolin to cut them. I'm not really sure what the problem was. The softer ones were decent tasting---but NOT potato chips. Maybe its my microwave or the plate I used. I used a corelle type of plate.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Jun. 24, 2008

I'm hooked on microwave chips!! I was a bit wary-Im all about heating up left-overs in the microwave, but baking and frying chips didnt sound like an appealing food. I was wrong(Im not sure about the microwave baking yet, though) So, I used Idaho potatoes, washed and peeled. I used a mandoline (sp?) to cut them all very thing and uniform. I think one key is to pat the sliced pieces dry with a papertowel. I used a ceramic dinner plate and sprayed it with Pam. I put two potatoes at a time in the bag with 1/2-1 T. of oil, closed the bag and mushed it around to coat all the pieces. I overlapped just a bit and was able to break them apart with no problem. I sprinkled with sea salt. It took around 7 minutes per plate, but I still watched for the last minute to add or take away time. My kids were eating them as fast as I made them. I will try some different seasonings-as soon as I can make some that stay around long enough to get some seasonings on them. Thanks for a great recipe.

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