Microwave Potato Chips — Really!

I made these in the microwave. 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.

For thicker chips, cut potatoes into 1/8-inch slices like these. For thinner chips, use a mandolin.

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

And: Making Your Own Preserved Lemons

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Author:
Date: Wednesday, 13. January 2010 5:22
Trackback: Trackback-URL Category: Cool Cooking Techniques, General, Recipes (Savory)

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182 comments

  1. 1

    I am trying this! I can’t wait – I hope it turns out just as good as you say. thanks so much, this is so unique! :)

  2. 2

    Okay I am so confused. Someone who understands food science needs to get to the bottom of why this works because it’s hurting my brain.

  3. 3

    Wow, pretty amazing, I will have to try this asap!

  4. 4

    Will definitely be trying this out – intrigued!!!

  5. 5

    Hi Carolyn :)

    I started making chips this way last year for my little girls who love chips, they are the real deal and the girls love them. I haven’t bought store bought chips since!

  6. 6

    Wow, sounds amazing what an idea.

  7. 7

    Holy cow! Just what I DO NOT NEED…yet another “bowl totally empty” idea from Carolyn Jung. First the macaroons, now this. Have you no mercy, woman? And it’s pretty ironic that the ad showing up between your post and these comments is that “tiny belly trick” thing that always makes me wonder if there’s some secret webcam in my house that I’m not aware of. Gah :-(

    Seriously, Carolyn, these sound really delicious. Alarmingly too easy, but a test of willpower is always a good thing, right?

    So, in the nutritional information, what counts as “a serving”? If it’s the entire 1.3 lbs of potatoes, I’m in!

  8. 8

    Wow, what a surprising recipe/technique! Too bad I don’t have a microwave :(

  9. 9

    Oh wow. I’ve got to try this out!! Thanks for sharing!

  10. 10

    WHAT, that is crazy talk! :) if you ask my husband what my favorite color is, he would answer without hesitation “potato chips”. i totally need to try this out!

  11. 11

    What a cool recipe!! I can’t wait to try it out. i’ve actually made salami and pepperoni “chips” in the microwave by nuking small rounds of them for about 30-45 seconds. They come out crisp just like a chip (it’s a total Atkins trick). This one sounds even cooler though. Thanks for sharing!

  12. 12

    Social comments and analytics for this post…

    This post was mentioned on Twitter by CarolynJung: Making potato chips in the microwave. Seriously! http://www.foodgal.com/2010/01/microwave-potato-chips-really/

  13. 13

    How neat! I like that I don’t have to buy additional gadgets for this recipe!

  14. 14

    Lovely !! I will try this: thanks!!!

  15. 15

    Clever idea.

    re: “they were still crispy the next day, too.”

    Uh, how do you know??? :)

  16. 16

    Kelly asks how this works. I can speculate…

    Frying is a two-stage process. First, the food heats above the boiling point and the water boils off. Then the food starts to brown. For potato chips, we usually end the process before much browning happens.

    The same thing happens here but the heat comes from the microwave rather than from a pan or from a vat of hot oil. A microwave oven heats by vibrating water molecules. The microwave energy bounces around the oven, passing through the oil and the plate, absorbed by the water molecules, which heat up enough to boil away, leaving a nice dry chip.

    This technique would probably even work without oil but the dry chip would probably burn in spots and wouldn’t taste very good.

    By the way, oven frying is similar but much slower. You toss chips in oil and heat in the oven and that approximates frying. (Shake and Bake is the same idea). But the fast frying in deep fat is usually superior to oven frying, and it seems like microwave frying approximates the fast fry of deep fat.

    I can’t wait to try it!

  17. 17

    Carroll: I have stopped laughing in order to answer your question. One serving, according to the recipe, is about 12-14 chips. So no, it’s not the ENTIRE 1 1/3 pounds of potatoes. I wish!

    Alejandra: That is so cool about the salami chips. I am definitely going to try that. I bet that would be great atop a crisp salad. Better than croutons.

    Moe: I forced myself — believe me, it wasn’t easy — to save a few chips for the next day, just to see if the crispness held up. ;)

  18. 18

    […] This post was mentioned on Twitter by meemalee and Lara Newman, Leslie Jenkins. Leslie Jenkins said: RT @CarolynJung: Making potato chips in the microwave. Seriously! http://www.foodgal.com/2010/01/microwave-potato-chips-really/ […]

  19. 19

    Darn! Oh well…another dream shattered by the harsh blows of reality :-(

    I heartily second the “salami chips” thing. I nuke a circle of about 8 slices or so, arranged between paper towels until all the fat has been rendered and they’re nice and crispy. Never thought of putting them on salads, but that’s a *great* idea! Guess I got something usable out of this post after all ;-)

    (Secretly hiding my grocery list for the week which, unaccountably, now has “potatoes” on it)

  20. 20

    Holy Cow Pie! This is amazing and thanks for sharing it!

  21. 21

    I can’t believe that it is possibly! I need to try these microwave chips soon, very soon :D

    All the best,

    Gera

  22. 22

    typo error: possible sorry :(

  23. 23

    Hi Carolyn, I may be able to make this faster than you. My microwave is completely possessed and cooks food almost 75% faster than most ovens ha! A cup of coffee will be scalding hot in nearly 8 seconds. Great posting, I am very excited to try this.

  24. 24

    I’ll make these very soon! I would have never ever thought of making chips in the microwave…

  25. 25

    I cook a lot with my microwave but this I got to try!

  26. 26

    This is absolutely great. You get to have your share of potato chips without the fat, grease and oil. I’m going to bookmark this to try out in my microwave. Thanks for sharing.

  27. 27

    They look perfect! Thanks for posting this.

  28. 28

    I will have to give this a try – sounds like a dangerous thing to know though. The last thing I need is the ability to make fresh potato chips.

  29. 29

    I love microwaved chips!! I wish mine wasn’t broken or I would go make some right now.

  30. 30

    Man, your chips are so perfectly round and gorgeous! And they are crisped so evenly. I’m so amazed. I tried making sweet potato chips in then oven. Although they were delicious, it was hard to control the browning, and I burnt many a chip!

  31. 31

    Jen: You just didn’t see my overly browned ones. Hah. Of course, I only took pics of the beauty-queen ones. My first batch was much more brown in color. It takes maybe a plateful or two to get the hang of the timing to know just how long to nuke them so they’re crisp, but not too dark in color. But really, even the “reject” ones are still pretty darn tasty to nibble on.

  32. 32

    No freaking way!!! They look PERFECT! They look….deliciously greasy and crisp! OMG. GOt to try this…will it work with sweet potatoes?

  33. 33

    Tried them, with just some russets on hand, and they turned out with the most wonderful potato flavor — fantastic!!! Ten times better than store bought!!! Thank you !!!!

  34. 34

    this just blew my mind. can’t wait to try it out.

  35. 35

    This is such a genius idea – why hasn’t it been around more!? These would be wonderful at a party or sleepover, but who am I kidding, these would be wonderful anytime of day! Delicious.

  36. 36

    this unfortunately did not work for me at all. not even one! what have we done wrong? my sons and i tried various thicknesses and everything. they just kinda got hard but soft. like shoe leather. ick.
    what can go wrong???

  37. 37

    Carmel: So you cooked the potato slices in the microwave, then put them on another plate to cool off? Did they get crispy then? If they were crispy but then turned soft, you might not have cooked them long enough. I had a few that were like that, as a result of too short of a time in the microwave. It’s better to get them a little browner in order to get them crispy than to take them out too early in order to keep them pale colored. I hope you give it a try again. As I said, it does take maybe one or two platefuls of experimenting to get the timing down just right.

  38. 38

    those look awesome… and tasty!

  39. 39

    […] Packed with interesting recipes and original food reporting, Food Gal features gorgeous, high-quality photography that will leave your stomach requesting attention. Vibrant cilantro curls atop a comforting noodle soup. Wisps of foam cloud the top of a tangerine wheat beer. Which is to say nothing of the perfect golden pile of these olive oil potato chips, improbably home made in the author’s microwave. (Click here for the recipe). […]

  40. 40

    I need some help! These looked so delicious, so I just tried them right away, but they failed horribly. I used a mandolin on the thinnest setting, I put olive oil (and salt) on the slices, and my microwave was on 900W (highest setting), but they just wouldn’t brown or get crispy at all. After following your initial time instructions, I have put the slices in for several more rounds of 2-4 minutes, but nothing did the trick. I also tried patting them dry at some point, but no results. Do you have any idea what I should do? Cause I am really dying to try these haha.

  41. 41

    i will try again and experiment. cos they look damn good. am doing it now….hehe…

  42. 42

    good news! i did it again, but with the thinnest potato slices i could cut on my mandolin. like paper thin! i cooked them three minutes and then flipped them and did 35 seconds and they all came out perfect. so maybe my last ones were too thick? i had a few sizes but anyway, not as thin as these ones.
    only one bit of advice, if you are being greedy/lazy/greedy and want to fill up the plate and use the sides… DON’T. even with oil those ones stuck – i assume this happened cos the oil slid down the plate as it heated up. anyway, now i have a neat plate with permanent baked on potato decorations. haha
    thanks for the encouragement to try it again and love the post!

  43. 43

    I’ve used the microwave to cook bacon (very crispy indeed!), browned shallots to garnish my stir-frys (for that added crunch!) and thanks to this post, I will add yet another item to my microwave repertoire! Thanks so much!

  44. 44

    Crispy Chip report from Cupertino:

    Potatoes were purchased.
    Potatoes were sliced and dressed.
    Potatoes were nuked precisely per instructions.
    Potatoes were completely consumed before other resident family member even knew there was a culinary experiment in process.
    Potatoes were deeeeelicious!

    Portion control? Never heard of it!

    This can be our little secret, right?
    The fact that one of your readers used to know my husband shouldn’t worry me, right? (Moe, you are sworn to secrecy!)
    What’s read on Food Gal stays within the Food Gal community, right?

    (I wonder if my husband will be at all curious as to why I am packing the mandoline for our forthcoming trip to Hawaii.)

    But, Carolyn…one thing puzzles me. From the picture, you don’t *look* like you weigh 400 pounds. How is that possible?

  45. 45

    Sorry Mo. No “e” :-(

  46. 46

    Wait, WHAT??? You have two Mo/e readers! I *did* mean Moe with an ‘e’. Sorry to implicate you, Mo.

    Move along now everybody. Nothin’ to see here.

  47. 47

    Carroll: Believe me, there are some days when I FEEL like I weigh 400 pounds! LOL
    Why does food have to have calories? Why, oh why?

  48. 48

    Oh thanks. Like I don’t have enough trouble staying away from the chips in the vending machine at work, I now have to worry about the chips that hide in my potatoes at home? I’m doomed, I tell yah, doomed.

  49. 49

    Wow…I stumbled on your recipie from foodgawker I think. I was shocked…but I was kinda scare the whole time I was nuking them…and I couldn’t find the mandoline so for the thin slice experiment I used a potato peeler [and it worker well kinda] and for thick slices I carefully cut with a knife.

    I gotta say they were mainly salty…I’m missing that flavour of potato that Miss Vickies original chips had before Miss Vickies chips became really popular [they adopted a less flavourful and cheaper method of making them I think]. Although I’m guessing it’s cuz the potatoes sucked.

    But I definetly enjoyed it…especially the thicker ones….I burned my fingers quite a bit :D.

  50. 50

    I tried making these this time last year but I soaked the uncooked slices in water to get out the excess starch. I didn’t have a mandolin, and had to resort to slicing with a knife which I found very difficult (to get all slices even thickness). And the ones I let get a little brown did not stay crunchy for too long either. It was an interesting experiment, though, and after every microwave batch came out they disappeared. I may try again someday if I ever get a mandolin!

  51. 51

    So great!!!!! Such an awesome idea! I love these!
    I made them with a mandoline so they were a bit thinner.
    Thanks for posting this!

  52. 52

    brilliant! must try this.

  53. 53

    Wow, this is super cool!

  54. 54

    I just made these, and I have to say I was a bit skeptical going into this. I really didn’t see how they could be crispy and delicious out of the microwave. But, they were so good and so easy! And my father (who is a potato chip expert), approved. Very impressive, thanks for posting!!

  55. 55

    Absolutely amazing! These turned out SO good, I was barely getting them off of the plate before they were all gone!

  56. 56

    I keep looking for excuses to make these chips. They’re amazing! What a bad habit to start!

  57. 57

    I showed this recipe to my mom at the beginning of last week, and after seeing this she bought me a train ticket to come home for the weekend to eat, drink and be merry.

    We followed the recipe exactly and found that you don’t need to flip the chips! We microwaved for four and a half minutes and they came out perfectly!

    Great recipe, thank you for sharing

  58. 58

    Beautifully and apparently tasty. Thank you.

  59. 59

    Sarah: Oh, I’ll have to try the no flipping. Would definitely save the fingertips from getting so tender from handling those hot potatoes, so to speak. ;)

  60. 60

    I have made microwave potato chips several times. To keep them from coming out so oily, and still keep them from sticking to the plate, I use one of these brilliant gadgets: http://bit.ly/silpat

  61. 61

    […] Potato Chips Recipe from Food Gal Basically, this recipe makes as much as you’d like.  Use one potato for an individual […]

  62. 62

    just tried the recipe. it worked GREAT!!! i only got to try a few as my mom gobbled up the rest. I also made a batch of yam chips using the same method and they turned out just as yummy. Thanks for the recipe!

  63. 63

    this happens because the microwave use the water on the food to heat them ( making it disappear ) (that is why we shouldn’t heat a cup of water on the microwave… it can just explode when we move to cup ) if you wanna heat a cup of water, make sure you have a plastic or wood spoon ( or anything made of plastic or wood ) in the water… this will avoid the water to over heat!

    By the way: great recipe.. ( I am trying this now =) )

    Cumps

  64. 64

    […] Potato Chips Recipe from Food Gal Basically, this recipe makes as much as you’d like.  Use one potato for an individual […]

  65. 65

    I LOVE THESE. As soon as I read this article I ran into my kitchen and tried it out. These turned out beautiful and tasty. I mandalined them thin, and I nuked them a little longer, but for just one idaho potato it turned out to be a lovely late night snack for me and my mom. THANK YOU SO MUCH.

  66. 66

    WOW! Can’t wait to try this!

  67. 67

    it took me a while to figure out the right times with my microwave so they weren’t brown, but wow, are they good. i put some of my own seasoning on them too!

  68. 68

    […] I made the sweet potato chips using this technique. […]

  69. 69

    Thank you for sharing this!! We LOVE THESE and so far we have used Parmesan and Garlic Salt, Creole Seasoning and Mesquite seasoning:) Thank you so much for the inspiration!!

    Sincerely
    Kathryn

  70. 70

    I knew this was too good to be true! I figured it was novel enough to give it a try even if it was not plausible. I cannot remember the last time I was this happy to be wrong! Now I am off to experiment with flavorings! Thanks for sharing!!

  71. 71

    How very cool! I’m off to buy some potatoes tomorrow!

  72. 72

    @megan how the microwave works is that each microwave heats up only the water in foods. when all of the water evaporates, the residual heat will crisp up the chip with help from the oil. They get crispier as they dry because the proteins in the chip solidify as the environment gets cooler. hope it helps,

    Vassilis

  73. 73

    I like to think of myself as a glass-half-full kind of gal.

  74. 74

    This is very well written.

  75. 75

    Totally awesome, can’t wait to try making the chips!

  76. 76

    These are amazing! After some experimentation, I found that flipping is unnecessary. Also, having to wait 3-4 minutes for eight chips was depressing. So, being the problem solver that I am, I layered the chips on parchment paper. It took about 8 minutes for a whole potato, sliced 1/16 of an inch. I just waited until the ones on the top layer were done, and voila!

  77. 77

    I used three baby potatoes for the job, to try it out.

    It worked! I couldn’t believe it. My family thought I was nuts.

    I like that it gave me a quick snack, and I knew exactly what went into it.

    Thanks for posting this!

  78. 78

    i just HAD to try these- i had no ordinary potatoes, so i used a sweet potato (not a yam, a sweet potato) and they turned out GREAT. going to go make some more for my sister and i…

  79. 79

    This is brilliant! Instant chips!

  80. 80

    I am SO excited about these! So delicious, and so crispy! I am pleasantly surprised- Thank you!

  81. 81

    This is freakin awesome! Just having a bowl with some tzaziki, really quite delicious.
    Btw, I messed around a bit with the method and I found that there’s no need to turn them over, just take out the ones that have turned brown. I made very thin ones though…
    Thank you for sharing this!

  82. 82

    GENIUS! sheer f*in genius.

  83. 83

    […] It’s from Food Gal, and you can find the recipe here! […]

  84. 84

    […] http://www.foodgal.com/2010/01/microwave-potato-chips-really/ Reply […]

  85. 85

    Hi.. This is awesome. Thank for posting this post here for us. I think that this is a good piece of information. I enjoy reading this and will suggest more people to see this.

    http://www.Heart-Diet.org

  86. 86

    Wow! This is so fun! Thanks for sharing :)

  87. 87

    I’ve got to try this! I have a method for making pickles in the microwave, but this is even better. I can’t wait to try potato chips.

  88. 88

    Wow! I need to try these! I was so amazed at how easy this is when I read your recipe. I found your blog through a photo on Pinterest.

  89. 89

    I tried them! They are fantastic and easy!

  90. 90

    This totally works. My husband could not believe it. They were delicious.

  91. 91

    Great tip! Will try the salami chips too as I have been baking them in a slow oven and that takes longer obviously!

  92. 92

    […] Next up: Microwave Potato Chips. […]

  93. 93

    I was super excited to try this tonight. First round totally sucked. I followed the directions exactly, but they just tasted like half-done scalloped potatoes rolled in oil. :) The second plate full I cooked WAY long and it kind of worked. Probably about 5-6 minutes on each side. Maybe I have a crappy microwave?

  94. 94

    Shannon: It does take a batch or two to get the timing right, just because every microwave is a little different. Also, the thinner you cut the potatoes, the quicker they will cook. So, they’ll end up more like chips than scalloped potatoes. Let me know how it goes. I’m sure the next batch will be just right. ;)

  95. 95

    This works! My husband was very skeptical. My mandolin only had one setting, so mine were on the thicker side, and took about 8-10 minutes in the microwave. After they cooled for about 4-5 minutes and were nice and crispy!(Be careful to not overlap an of them, you’ll get soft spots.) I handed one to my husband and he took one bite, looked at me and said, “That’s a damn chip! How the crap did you make chips in the microwave?!”

  96. 96

    i cut my potatoes as thin as possible with a knife but it took 30 minutes to get the chips slight crispy with a 800 watt microwave.

    i think a mandolin is in order!

  97. 97

    I just made these today with my son. I do have a mandolin and sliced them very thin. I cooked them about two minutes on each side and they were perfect!! Thanks!

  98. 98

    Grrr. Damn you Carolyn! I just ate a potato’s worth of these. Must delete from memory hard drive lest my waist girth grow out of control…

  99. 99

    This is an amazing idea! I must try this one day! :)

  100. 100

    Holy WOW! These are amazing! I had to try it right away! SO good. Can’t wait to show the kids this one…I’ll have to make them again because I only did a sample batch using just one potoato and I ate ALL of them…YUM!

  101. 101

    i use a similar technique for croutons. Cut regular sliced bread (white, whole wheat, whole grain) and pile them on a plate. Microwave on high for 1 minute, stir and repeat 4 times. Take out of the microwave and let cool. – No oil required which is sweet and they absorb the dressing nicely!

  102. 102

    Sociable: That’s a great idea to try this with bread to make croutons. Love how this means no washing up a greasy pan afterward. Thanks for the tip!

  103. 103

    You’d be surprised at the things you can do with these electronic cookware. I bake and fry with a rice cooker every now and then.

  104. 104

    This looks so neat! I think I’m going to give it a try with sweet potatoes!

  105. 105

    I found this recipe on pinterest today and had to try it. They are delicious!! I had to cook them a little longer – about 4 minutes a side but so worth it. My husband (who is English) loved them and wondered if we could make parsnip chips this way….Well you can and WOW so much more flavor than Potato chips :) My children all loved them too. Thank you so much for sharing this.

  106. 106

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  107. Sherry (BTLover2)
    Saturday, 31. March 2012 7:48
    107

    I found you via Pinterest and finally got around to buying my mandoline and making these… They are absolutely incredible and will most likely become quite an addiction in my house. I shared it on Twitter too. It’s just too darn good not to share!! Thank you, thank you

  108. 108

    […] Food Gal » Blog Archiv » 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. This one is personal. […]

  109. 109

    […] Recipe adapted from Food Gal. […]

  110. 110

    […] 12.) Microwave Potato Chips […]

  111. 111

    […] cook a recipe in the microwave, like microwave potato chips […]

  112. 112

    I used to sell Microwaves. They come in different powers, so pay attention to wattage when you buy a new one. Higher = faster. But, the microwave magnetron tube will slowly lose its ability to generate the microwaves, so after five years, the power is pretty lame. Usually by that time, the whole oven goes and you buy a new one anyway. I have my JCPenney microwave oven from 1983 and it still works, but it is not nearly as fast as my little crappy buy-new-every-three-years model. So if you want a fast one, you have to replace it every five years or so. Also, side note, microwave beams are as thick as pencil, so they can’t ‘slip’ out of your microwave through the edge of the door. Just for your great-grandparents who worry about being radiated! haha

  113. 113

    […] foodgal.com via Jamie on […]

  114. 114

    I made chips this way and here at home we love it
    http://www.mykitchentreasures.com/2012/06/microwave-chips-crisps.html

  115. 115

    […] http://www.foodgal.com/2010/01/microwave-potato-chips-really/ […]

  116. 116

    Can the oil be left put, to cut kcal?!

  117. 117

    Out* ( oopsies)

  118. 118

    Charlie: Not sure whether you’ll get as crispy a result without any oil. Plus, the potatoes might stick to the plate that you’re microwaving them on. You could always use a spray olive oil. That way, at least it’s the GOOD kind of fat, so there’s less guilt. ;)

  119. 119

    Reluctant to be seen as just trying to promote my business, but here goes… for those wanting to do this with no oil, Pampered Chef sells a Microwave Potato Chip Maker on which you use no oil at all AND you don’t have to flip them. They turn out incredibly crispy, as though they were just out of the bag, with no greasy feel or taste at all! One secret… blot them dry after seasoning before microwaving. SOOOOO DELICIOUS!

    We also have a Simple Slicer, which is a lot cheaper than having to invest in a mandoline.

    Contact your Pampered Chef rep for more details. I can help you if you live in Canada and can refer you to someone in the States, UK, Germany or Mexico.

    Thanks for indulging me… had to answer the no oil question…

  120. 120

    Sorry… re the previous posting. I can be reached at http://www.pamperedchef.biz/michellebeaupre

  121. 121

    […] extremely hard to believe that making potato chips in the microwave could be as easy as Carolyn at Food Gal said it was. So I immediately put it to the test. And when say IMMEDIATELY….I […]

  122. 122

    This did not work for me. Tried it twice and it’s not worth the effort. Hope it works for someone else.

  123. 123

    I just made these in less than 10 minutes and they were every bit as good as full fat deep fried potato chips. I will definitely be making these again. Thanks!

  124. 124

    Just wondering what watt microwave Foodgal used in creating these chips? I understand I’ll have to vary the cooking time with this recipe, but it’s good to know what strength foodgal’s microwave was when she began experimenting with this recipe.

  125. 125

    Kelli: My microwave is 1,000 watts. Hope that helps. Have fun making the potato chips. ;)

  126. 126

    […] And: Making Fresh Potato Chips in the Microwave […]

  127. 127

    […] cook a recipe in the microwave, like microwave potato chips […]

  128. 128

    […] Instructions HERE Like this:LikeBe the first to like this.   […]

  129. 129

    […] Here’s the recipe.  Her description says that she used a mandolin to make hers extra paper-thin, which I would like to do in the future because mine ended up being thicker than I’d prefer.  But I don’t own a mandolin, and don’t even know what one is. […]

  130. 130

    […] From http://www.foodgal.com/2010/01/microwave-potato-chips-really/ – FoodGal.com From http://www.foodgal.com/2010/01/microwave-potato-chips-really/ […]

  131. 131

    Was super skeptical about the microwave, but made these yesterday and loved them! Tried it today with beets – mentioned your post in my beet recipe here: http://www.teacheatlove.com/2012/09/beet-chips-in-microwave.html Thanks!

  132. 132

    Any idea if this would work with sweet potatoes? I’m really trying to cut back on the white potatoes…

  133. 133

    Janet: Yes, I believe other folks in the comments above have tried it with sweet potatoes to great success. ;)

  134. 134

    […] 43.  Microwave Potato Chips […]

  135. 135

    Did these plain (not even any salt) and they were quite good, but a bit of a pain to lay out individually . I used a mandolin so they were paper-thin slices. Good for a light snack though and way better than packaged chips. Also, better portion control!

  136. 136

    years ago, I made cucumber chips in the dehydrator. They were very tasty, but not crisp. i am going to try this rechnique with cucumbers ASAP! And hopefully I can resist the urge to use potatoes:)

  137. 137

    For a chip addict like me, this is a very dangerous thing to know. I wasn’t even finished reading when I was already slicing my potato! These turned out fantastic! Crispy potatoey goodness. Where have these been all my life!? Thank you – I think. LOL

  138. 138

    Made these last nite,Wonderful!!

  139. 139

    Just made these, very good ! Although, the thick slices are really CrUnChy ! Make sure you don’t have any loose fillings :)

  140. 140

    ARE YOU KIDDING ME! I have been up all night pinning…and I ran across your recipe…read what people said and decided this just could not work. So I made them…I was sitting at my computer and my son (17 and thinks food was invented for him only) came and asked what I was eating…I handed him a few and after pacing and eating what he couldn’t BELIEVE came from the microwave I have now created a monster. He and I were totally amazed and very pleased with our early morning snack. Thanks for sharing…even tho it is now going to be hard to keep tators in my house. LOL…daughter is just now getting up and my son is making her a batch! LOL!

  141. 141

    Made these last night.yum. Second batch had jalapeño salt. They were great. I used my microwave glass tray. Sprayed it and off I went. These were fun, just wish I could have a multi layer going to do more at one time.

  142. 142

    This is great and will definitely have to try it! If it works I’ll do a whole 10 pound bag and invite the Grand kids over. Make it a great day everyone! :)

  143. 143

    OMGosh…can’t wait to try this. I have microwaved pepperoni slices to make pepperoni chips and LOVE them, but never tried potato slices. Will definitely be trying this out! For the pepperoni’s, you take 12 and put them on paper towels on a microwave-safe place, put in microwave for about 1 to 1 1/2 mins (depending on your microwave) and they crisp up! They are delicious!

  144. Patrick Del Rosario
    Sunday, 25. November 2012 5:11
    144

    I tried this one and was delicious and also sweet potato and the taste was awesome too.

  145. 145

    […] http://www.foodgal.com/2010/01/microwave-potato-chips-really/ Share this:TwitterFacebookLike this:LikeBe the first to like this. Bookmark the permalink. […]

  146. 146

    I just made your microwave chips and they were fab! And so easy! I just started blogging and made a new year resolution to finish one pinterest project each day. I made your chips on day 2! Thanks!!

  147. 147

    Made these today and they were simply amazing and so easy! Then for dinner we were having mashed potatoes. I still had the left over bag of oil and seasoning I had used for the chips, so I tossed my potato peels in there and popped them in the microwave and made potato skin chips, they were awesome too! I didn’t bother to turn them, just cooked till they seemed done. Great snack!

  148. 148

    Leslie: I LOVE the idea you had about using the skins to make chips, too. What a great way to make use of something most of us would normally just throw away. I am definitely going to hoard my potato skins to do this next time. Thanks for the tip!

  149. 149

    thanks! I love potato skins, and wouldn’t peel my mashed potatoes if it weren’t for my husband! Now I can enjoy them and he doesn’t have to. He did try the potato skin chips, and while he said they ware the best potato skins he had ever had, he didn’t eat many…he thinks peels taste like dirt,..I do wash them. To each his own.

  150. 150

    Hey there,
    Funny story. I decided to try these out and made one batch and they were really delicious (used olive oil instead of spray) and then went to make a second batch and the plate cracked in the micro! I was more upset about having to toss the chips than losing a plate! :) Any suggestions on what to use instead? – I used a regular old dinner plate that has seen a lot of micro life. I really want to avoid using any kind of plastic. Thanks!

  151. 151

    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!

  152. 152

    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?

  153. 153

    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!

  154. 154

    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…

  155. 155

    […] last weekend I decided to try out something I had seen on Pinterest. Microwaved potato chips. Would these REALLY work? I sliced up one potato on Saturday and gave it a […]

  156. 156

    Just tried this with sweet potato….so good!

  157. 157

    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!

  158. 158

    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!

  159. 159

    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!

  160. 160

    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.

  161. 161

    […] Microwave Potato Chips […]

  162. 162

    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

  163. 163

    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.

  164. 164

    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 :)

  165. 165

    Looks crispy, m going to prepare chips right now but want to butter instead of oil…

  166. 166

    […] eredeti recept itt […]

  167. 167

    The thinner the better and faster. Thick ones take like three times as long. Just made these.

  168. 168

    Wow this is so cool! I’ll be trying this for sure =D

  169. 169

    […] 11. Potato Chips Few people would put “crispy” and “microwave” in the same sentence, but nuked potato chips are a thing, and they use far less oil than your typical package of Lay’s. These are surprisingly simple; just remember they’ll continue to crisp as they cool down. […]

  170. 170

    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.

  171. 171

    […] 11. Potato Chips Few people would put “crispy” and “microwave” in the same sentence, but nuked potato chips are a thing, and they use far less oil than your typical package of Lay’s. These are surprisingly simple; just remember they’ll continue to crisp as they cool down. […]

  172. 172

    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

  173. 173

    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?

  174. 174

    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!

  175. 175

    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.

  176. 176

    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.

  177. 177

    […] Packed with interesting recipes and original food reporting, Food Gal features gorgeous, high-quality photography that will leave your stomach requesting attention. Vibrant cilantro curls atop a comforting noodle soup. Wisps of foam cloud the top of a tangerine wheat beer. Which is to say nothing of the perfect golden pile of these olive oil potato chips, improbably home made in the author’s microwave. (Click here for the recipe). […]

  178. 178

    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.

  179. 179

    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! ;)

  180. 180

    […] 11. Potato Chips […]

  181. 181

    […] 11. Potato Chips […]

  182. 182

    […] Credit: http://www.foodgal.com/2010/01/microwave-potato-chips-really/ […]

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