Reviewed: May 27, 2012

Used a teaspoon of evoo in a baggie, then some sea salt. spread single layer directly on glass microwave plate (ungreased) and cooked on high 6 minutes until they started to turn golden brown. What a treat.

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Reviewer:

AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: May 22, 2012

Even-though I kept microwaving them they either burned or never crisped up at all or both.

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Reviewer:

Patricia Schwarz

Reviewed: May 19, 2012

Yum!! these are pretty good. I only gave four stars because at 3 minutes the chips were too brown and at 2 1/2 minutes they were not done. I guess I will have to play around with it. But I will be trying these again.

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rjd1247

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Woodville, Texas, USA

Reviewed: May 19, 2012

Yum! Although to make it easier on myself I did use the parchment paper and Pam as others had suggested.

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Reviewer:

jan

Cooking Level: Expert

Home Town: Villa Park, Illinois, USA

Living In: Ridgefield, Washington, USA

Reviewed: May 10, 2012

Even with all the positive reviews I was so skeptical that a microwave could produce crispy, light potato chips. I was wrong! The oil isn't necessary, at all. I sliced them real thin by hand with a very sharp knife, placed them on a pam-sprayed plate, lightly sprized the tops of the slices as well, and sprinkled with a bit of garlic salt. It took 4 minutes in my microwave, and they're delicious. I decided to experiment while the family was sleeping, now I wish they were awake to taste them! Thank you for the amazing recipe, Jessica!

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Reviewer:

kryellan

Cooking Level: Expert

Living In: Albany, Oregon, USA

Reviewed: May 8, 2012

These are GREAT! I cannot get over how easy they are to make, and so much healthier too, compared to store bought! Very versatile! Would never have guessed the microwave could work so well making home made potato chips! It does take some experimentation to cook bacon correctly in a microwave, rather exactly like it will take some experimentation to cook potato chips in the microwave. But if you "get it" you MIGHT not go back to cooking "the old way". At the very least the new knowledge will give you more choices in the future. Stirring often will be a hint. These deserve the 5 star rating!

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Reviewer:

Melissa

Reviewed: May 8, 2012

Delicious and easy. My three year old son helped me make these for a snack and we loved them!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: May 6, 2012

I decided to give these a try after reading both the good and bad reviews. They turned out great. I think the people who had the bad reviews didn't properly oil the potatoes. I used vegetable spray on the plate, put the potatoes on, then sprayed the potatoes (evenly). I also salted them before cooking. I found if I salted them after, the salt didn't stick very well. It took about 7-8 minutes to finish a batch. Also, instead of using one plate, I used two. I put a small glass in the center of the bottom plate, and put a plate on top the glass as well: double the potatoes in the same amount of time. However the potatoes on the top plate seemed to finish about a minute faster than the bottom ones, so make sure you watch for that. Also, if the potatoes are sliced super thin, it is really easy to burn them, so make sure you can't see through the potato. Cut it as thin as you can, while still allowing it to remain rigid, and not flimsy if you were to pick it up. Mine turned out great, and I can't wait to share them with my co-workers and boyfriend.

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Reviewer:

Dorothy

Reviewed: May 6, 2012

I used butter spray instead of vegetable oil and i used wax paper instead of a plate.

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Reviewer:

SKreader13

Cooking Level: Intermediate

Home Town: Lynn, Massachusetts, USA

Living In: Brookline, Massachusetts, USA

Reviewed: May 6, 2012

These are very good. They will never be the same as the packaged stuff but then these don't contain unpronounceable ingredients, they are easy to make,have more substance to them. I printed off the recipe and inadvertently left it on the printer. My husband saw it, was intrigued enough to make a couple of batches while I was out. Big surprise for me! The only reason for 4 stars rather than 5:the chips don't all come out nice and brown - some have a kind of discoloration that reminds me of raw potatoes left out too long - those chips are a little chewier. Will be making again though, likely frequently. Thanks to the poster. Great idea.

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