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Make Crispy, Homemade Potato Chips in the Microwave!

Crispy Microwave Potato Chips

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Hi Bold Bakers!

Potato Chips are one of the world’s most popular snacks. With their salty deliciousness they are what I consider a guilty pleasure. So I thought why not change that up and take away a bit of the guilt? So we are going to make our very own Microwave Potato Chips! Yes, you read that right. And just in case you are wondering, these potato chips come out beautifully crispy and crunchy just like store bought, except ours contain all natural ingredients.

To make Potato Chips, you thinly slice Potatoes with a chopping knife (you can use a serrated knife if that’s the only one you have).

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Plunge the thinly sliced potato into an ice bath. This washes away the starch and helps the chips crisp once cooked.

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Pat the potato slices dry and lay them in a single layer on a plate lined with parchment paper. Brush both sides of each slice with some olive oil and sprinkle over some salt.

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Microwave for a few minutes then flip over and microwave again until crisp and golden.

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What did I tell you? The photos don’t lie. Beautifully cooked, crunchy Potato Chips made in the Microwave. Now just make them yourselves and spread the word.

5.0 from 17 reviews
Crispy Microwave Potato Chips
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 2 medium sized potatoes (Russet, or any type you like)
  • 2-3 tablespoons olive oil
  • 2 teaspoons salt
  • ice water
  • BBQ Flavor
  • 1½ teaspoons smoked paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • Ranch Flavor
  • 1 tablespoon dried parsley, crushed
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground pepper
Instructions
  1. Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.
  2. Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between ⅛ - 1/16 inch thick.
  3. Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.
  4. Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
  5. Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.
  6. Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color.
  7. Sprinkles the finished potato chips with salt and enjoy
  8. BBQ flavor : In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips
  9. Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
  10. If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy!
Notes
You can refrigerate raw slices ahead ahead of time for on demand baking. Just place in water in an airtight container.

Try different kinds of potatoes. Golden and red potatoes crisp up nicely also.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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127 Comments

  1. Occeann on October 1, 2017 at 12:24 am

    Hey Gemma I wonder can you make this recipe with an oven cuz I’m the opposite I only have an oven but not a microwave

    • Gemma Stafford on October 1, 2017 at 2:46 am

      Hi there,
      Thank you for being with us. Yes, you certainly may, and you can make a bigger batch too, spread thinly on a well oiled baking sheet. You can mixt them up too, other veg, sweet potato, carrot, parsnip etc. A hot oven 200C/400F will do it, about 15 – 20 mins or so,
      Gemma 🙂

  2. Garima on September 23, 2017 at 1:14 am

    hi Gemma we have to use boiled potatoes or not ??

    • Gemma Stafford on September 23, 2017 at 7:29 am

      Hi Garima,

      Yes use precooked potatoes so that they are soft and cooked fully through in your soup. You need to cook them first as they take the longest to cook. If you already have a cooked potato in your fridge feel free to use that. It’s a great way to use leftovers.

      I hope I answered your question,
      Gemma.

  3. Rawan on July 8, 2017 at 12:34 pm

    Hi Gemma, I wish that you will remember me. First:I wish that you had a great time in Ireland and Spain .
    Second : I used this method to make apple chips first I cut the apples with mandolin.then,I put the apple slices on a plate .then I coat them with vegetable oil (sunflower oil) not olive oil as it has a strong taste. And put them for 3 minutes in the microwave then I flipped them and put it for another minute. And when they were out I put on them cinnamon sugar and they were awesome
    What is your opinion?
    Rowan?

    • Gemma Stafford on July 10, 2017 at 8:05 am

      hi Rawan,
      Of course I remember you! It sounds like you are getting on really well with your baking, and inventing your own recipes too, well done to you!
      This really sounds delicious, I am happy that you shared this idea with me, other bold bakers will be happy too, thank you for this,
      Gemma 🙂

  4. Cassie Renz on July 2, 2017 at 9:29 am

    Amazing recipe!! So simple and the BBQ seasoning is to die for!

    • Gemma Stafford on July 3, 2017 at 3:07 am

      Thank you Cassie,
      Gemma 🙂

  5. Madhura on June 26, 2017 at 10:23 pm

    Came across your recipes just recently and I find myself going from one recipe to the other.. already tried some of them.. more in line.. love them.. ??

    • Gemma Stafford on June 27, 2017 at 9:29 am

      Hi Madhura,

      I am thrilled you like my recipes. Thanks so much for visiting my website.

      Happy Baking!
      Gemma.

  6. Thomas Healey on June 24, 2017 at 7:46 pm

    These turned out great, so easy and simple, I didnt have ice at the time so I took a bowl of cold water and put in the freezer for a couple minutes, I did burn the first ones to go in the microwave. The size of the potatoes were different so some cooked faster than others

    • Gemma Stafford on June 27, 2017 at 9:45 am

      practice makes perfect! I’m delighted you liked them 🙂

  7. Kesia on June 22, 2017 at 11:48 pm

    Hi Gemma this is kesia’s sister Sofia…I to am fascinated by your recipes….Especially this.. I just could not believe it!!!
    please do make some more…

    • Gemma Stafford on June 23, 2017 at 11:58 am

      will do Kesia, glad you like them 🙂

  8. visionary_legend on May 29, 2017 at 12:48 am

    These were amazing! ?

    • Gemma Stafford on May 29, 2017 at 1:32 am

      I am happy to hear that, well done you 🙂

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