Potato Chips Recipe

I have made these potato "chips" several times before, and they are really good. However, it usually takes quite a bit longer in many microwaves for them to get crisp!

I used a big Russet potato and since I know they have the most starch, I sliced with a mandoline and soaked them all in cold water. For each batch, I pulled some out, dried them with paper towels and laid them out on parchment paper. Sprayed them with olive oil from a spray bottle, then applied sea salt. Tried the garlic powder on a few batches but went back to the sea salt. Not a bit of sticking, due to the cold water soak. Each batch took just 5 minutes in the microwave.

I had no idea one could make chips in the microwave! Easy, Fast and delicious! Used 1.5mm on my mandolin. The thinner ones were the best. Read others' reviews and used parchment paper instead - no stick. Single layered, sprayed w/butter Pam and lightly sprinkled W/salt. Started at 4 mins; added 1 min for the first batch. As micro heated up, mins reduced - ended the 5th batch at 3 mins. Was able to reuse the parchment throughout even tho it crinkled up. I love that this is healthier than regular chips - and tastes better! Will try other ingredients (pepper, onion powder, etc) now that I know this works. Thank you for sharing this idea!

Oh my gosh, these are fantastic! I used the slicer on my food processor and a microwave bacon dish as another reviewer suggested. Sprayed the pan and the potatoes with olive oil Pam . I also salted the chips before cooking. 5 minutes worked perfectly in my microwave. So easy and a healthier option.

Saw these were made in the microwave. had my doubts, but reviews said they were really good, crispy and everything. We are out of groceries right now and cooking with the bare minimum of what we have left. I'm talking empty fridge and only some cilantro, potatoes and condiments left. I'd never tried making potato chips before but decided to go ahead. Using a peeler, I meticulously peeled the potatoes. First batch I cooked with olive oil on 4:30. Burned and stuck to the edges. I then tried again, this time with cooking oil. Perfect. Cut my finger pretty bad. Got salt in the cut. Screamed. Bandaged. It sucked. But they were so good, I'd do it all over again. My fiance loved them, too. 10/10 was worth the literal blood and tears I put into them. My advice? Spray with cooking spray, place potatoes, cover in seasoning, then spray again. Let them cook about 2:30 - 3 minutes. Open microwave and with a utensil mix them around so they wont stick (protip: make sure they're getting crisp bc if they're still soggy it won't work). then, cook them another 30 seconds. keep testing every 30 seconds until right crispiness for you. Enjoy.

I made one change, I cut the bottom and top off a large cardboard pizza box, to just fit the bottom of my micro-wave. then used the parchment to fit the pizza cardboard, this way I make more use of almost my entire microwave, I turned off the plate so it wouldn't rotate or move any placed the cardboard on the micro-wave glass plate. Then positioned the potato slices on parchment, then more parchment on top followed by the top cardboard, which may not be necessary, it worked very well but I needed additional cook time because of additional space for the chips, but made a load twice as big. So it took less batches to get as many as I wanted, Some had to be removed sooner than others because they were done, but turned out very good, and tasty. I suppose any cardboard could be cut to size. I just had a used pizza box on hand. Next time I will cut a piece of cardboard to fit the micro-wave shelf as well so I can double my batch size again. But I suggest small batches at first until you perfect your method.

The microwave is quick, but the plate we use seems to cause us some potato-sticking-to-it problems even though we greased it. Instead, we used the meat slicer to cut them less than 1/16" thick, mix them with a small amount of vegetable oil, spread them singularly on a greased cookie sheet, seasoned, and baked in the oven at 375 degrees F (convection) for between 15-20 minutes.

SHOCKING!!! I can’t believe I just made potato chips in the microwave!!! They turned out exactly as the recipe claimed; crispy and yummy chips that are better & healthier than the store. I cut parchment paper to fit onto my microwave turn table because it is bigger than my large plates. Next I sprayed with cooking oil (very lightly). I personally didn’t find the need to pour vegetable oil into a plastic bag to coat the potatoes. Just a light spray, then add salt...and/or pepper...or onion powder...and enjoy! Absolutely delish, however I was scared of burning out my microwave because it cooks a small quantity at a time. My kids and husband couldn’t get enough! Experiment and have fun with adding different flavours! My family thanks you for this recipe! :)

I make potato chips in my microwave oven all the time, but I skip the step of coating the chips in a bag of oil. I use my largest plate which is a serving plate. For each batch, I first coat rhe plate with canola oil cooking spray. Then, arrange the potato slices without them touching on the plate . Next, a light coating of cooking spray and a light dusting of salt and pepper. Cooking time is about 5 minutes but gets shorter as the plate heats up.

Used parchment, olive oil spray, salt and dried rosemary. OMG. The bomb. THANK YOU for the recipe!!!

I will definitely make this awesome and easy recipe again, however, instead of oiling up my plate, because the chips got stuck on there anyway, I used parchment paper and once they were done, they slid off without a problem. Also, 1 tip: If you want to get really thin chips every time, use a peeler.

These were amazing! I followed the featured tweak by Ruth and they came out perfectly. I sprinkled with garlic salt after the spritz of olive oil before microwaving. Husband raved about these. Thanks so much for the recipe!

I made these today and it was very good. Will definitely make again. I did them for 3 minutes and then for 2 minutes and they turned out crisp.

It burned every times to a brown, hard crisp. The salt toss covered it in an unbelievable amount of salt. NOT trying again.

I followed the recipe exactly. I baked them for close to 25 minutes and they never became crispy when they cooled. I put them back in the oven two more times. The edges started burning but they still remained limp after cooling.

Seed oil is a killer, and microwaves are for reheating coffee. This is awful incarnate. Throw this recipe in the trash unless you’re into rotting your liver. Please use lard, any lard, any animal fat and deep fry after soaking the starch out and possibly par cooking them a bit first.

My mandolin sliced a little thicker than paper thin, so it took 8 minutes in the microwave.

These turned out amazing! Can't wait to try with different seasonings. I had a couple friends over and they were very skeptical. Once they tried them they could not believe how good they were and said they would be making these at home too!!

it was the best chip iv ever had but it took 7 min not 5

Made it once — already telling everyone about it.