Reviewed: Nov. 17, 2007

Believe it or not, I made these for a special occasion. I used a round plate in the microwave and placed parchment paper on top. I didn't have a mandoline, so I used a potato peeler instead. I thought it would take a long time with the peeler but I used 2 smaller red potatoes and it only took about 10 minutes of prep time. After I oiled them up in the bag, I arranged the slices on top of the parchment paper in the circular pattern of the plate, with the tiniest bit of overlapping at the edges. Once I did the first batch I realized that they stuck together where they overlapped and the chips took the shape of a doily! Then I started expirementing with the next batch, with little criss-crosses and overlaps to create different looks. The end result was about 6 (I think I ate one or two additional ones in the process) beautiful circular "potato crisp doilies" which I served underneath a steak. It was an absolute hit!

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Bakin' in Boston

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 4, 2007

I used Pam spray and even dredged them in vinegar. They came out great. I might suggest spraying a glass dish with Pam and using that to make them on. I had no problems at all with sticking. I think I might even just spray the microwave glass turntable and making them straight on that. Crisping them depends on many factors (thickness, microwave, how many are in the micro. etc.) so watch them carefully.

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VCANFIELD

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 2, 2007

These were pretty good as far as taste and texture. The only problem I had, was the chips sticking to the plate. I cooked the second batch on a paper plate (Dixie), and that worked much better. Also, the cook time on a regular plate was a little longer than stated, and the cook time on the paper plate was a little shorter, so watch them carefully near the end there. All-in-all, pretty good. I will make them again.

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susiehomemaker

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

I used a regular peeler knife to make really thin slices. However, using a ceramic dish caused the chips to really stick even though I used loads of oil. I'll be trying to use some baking parchment next time, as someone suggested. The taste and crispiness (is that a word?) is absolutely perfectamundo, but only four stars because of the stickiness. EDIT: Tried the parchment. Avoided sticking but I don't think the chips became as crispy. Good anyway.

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HPetrus

Cooking Level: Intermediate

Living In: Vihti, Uusimaa, Finland

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Reviewed: Sep. 16, 2007

I had no idea that a microwave could produce potato chips like this! My wife was blown away by the results^_^ The chips turned out crispy and thin and even curled like many name-brand chips. The only downside to this recipe is that you can't make many chips at one time. ...and after you taste them, you just can't seem to make them fast enough to meet demands. My change(s) to the recipe were to do away with the bag. (oil is messy and I can never seem to use one to evenly distribute seasonings) For my chips I used extra virgin olive oil and poured it in the middle of the plate, then used the oil in the plate to dip both sides of the potato slices in as I spread them evenly on the plate. Overlapping chips is not recommened, as they tend to be slightly "chewy" in the end compared to keeping them seperated. My chips did not have any problems sticking at all except when I overcooked them. For toppings I used seasalt, onion powder and cayenne. (I like things spicy hot) My wifes fav. was when I mixed freshly squeezed lime juice with the olive oil in the plate before dunking the potatoes, and then seasoned with seasalt and just a little kool-aid lemonade powder mix. (the kind without sugar added) The powder mix has citric acid in it which really gave the salty lime chips a nice Zzzzing! Thank you for this wonderful Recipe idea!

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Gracks Kitchen

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Reviewed: Sep. 16, 2007

This is so cool! I can't believe that they taste like regular potato chips! I even tried them with purple potatoes, my MIL always dumps a batch on me every year and I never know what to do with them. It's hard to tell when the purple ones are done as they don't turn brown but I used the same time I did for my batch of regular potatoes. I sprayed my dish with Pam liberally and had no problems with sticking. I did have a few overlap though and they stuck together. I also tried with just olive oil spray instead of regular oil and they worked, but not as tasty. If I had a Pampered Chef oil sprayer I would do it that way next time, much easier than putting them in a bag. Thanks for the recipe!

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B_32

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2007

YUMMY! I tried this recipe and it's great. quick, easy and tasty plus a healthier alternative to store bought chips. The only reason I only gave it 4 stars is because even with the oil they stuck to the plate. And for a twist I seasoned mine with either seasoned salt or cajun seasoning.

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Michelle

Cooking Level: Intermediate

Home Town: Centertown, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Sep. 3, 2007

GREAT recipe! I have found that the best way to keep the chips from sticking is to spray 2 pieces of parchment paper with cooking and lay out the potato slices between them. The chips will never stick!

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ROBYNBMWZ3

Cooking Level: Intermediate

Home Town: Loma Linda, California, USA

Living In: Germantown, Ohio, USA

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Reviewed: Aug. 27, 2007

Used Sweet potatoes and Cajun spice! Yum!

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Sara Zop

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Reviewed: Aug. 26, 2007

I made these chips using sweet potatoes and they were great! My husband loves to go to Cheeseburger In Paradise to eat their sweet potato chips and said these were just as good. I will definately make these again but try them in the oven for consistant browning. Thanks!

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KellyJean

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Aug. 14, 2007

These chips are probably the best I have ever had, maybe because of the effort that goes into it. They were totally worth every minute of it. I didn't have a Mandolin or any other slicer just a very big sharp knife and it took about 45 min to do one potato, but that was all I needed because I maybe ate a quarter of what was made and kept the rest for a snack tomorrow. I also put the slices into a bowl and mixed them that way, it was easier for me; I think I just liked to get my hands dirty. Conclusion, I will DEFINITELY make these again maybe with just cooking spray or spry olive oil

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Will Wohler

Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

Living In: Portland, Maine, USA

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Reviewed: Aug. 12, 2007

So easy. Will never let a potato go to waste again. Really Pam that plate so these don't stick!

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Trish H.

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Reviewed: Aug. 7, 2007

I agree with others....these were sooo easy and surprisingly tasty! Even my 9 year old daughter, the fussyest of them all, loved them. (She hates potatos, go figure) I did not have vegetable oil so I used corn oil, and they turned out okay. Although they shrink up and you don't get much from one potato, it's worth it to keep making more. Plus, there is no other "junk" added to them. like the store brands. We made some with Chili powder, onion powder, garlic salt and just plain salt. Thanks for a great the recipe.

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RSWINK101

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Reviewed: Aug. 3, 2007

These chips are amazing, the first time I did them, they softened up. This time I made them, I made sure they were really golden brown before I took them out. And now we are having them for dinner. Good recipe!!!

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Elizabeth P.

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Jul. 24, 2007

I had no idea you could make chips in the microwave! I just sprayed the plate and top of the potatoes with pam and it didn't stick. I salted them before microwaving them for 5 minutes and they were perfect. It does take more effort than buying a bag of chips, but it is more fun. Since you can't make that much at a time it also saves you from eating more chips than you should.

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Lindsay

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Reviewed: Jul. 23, 2007

delightful!

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Papoose's Mom

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2007

Ok, so...I JUST made these as a side dish...and now I'm waiting for my hubby to get home for dinner...but...um...I don't think there's going to be any left for him...

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Em

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Hume, California, USA

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Reviewed: Jul. 9, 2007

These were yummy - what more can be said?! My husband and I devoured them. Great recipe!

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JenLee

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2007

These worked out great for me! I have to admit I was skeptical of this recipe, so much so that I had oil on the stove to fry some as well but after one batch of each I was sold on the microwaved batch. It's the only way to go. It does take quite a few batches to get a good amount of chips as they shrink up quite a bit, but it's worth it. I used a mandoline to get the potatoes very thin and placed them in a bowl of cold water and rinsed them until the water was pretty clear to cut back on the starchiness. Also I lightly sprayed the plate and tops of the potatoes with butter flavored cooking spray and sprinkled with a little kosher salt. Six minutes on high and I had delicious chips! Thank you for sharing this great recipe!

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