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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 14 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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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104 Comments

  1. Profile photo of Unitato Unitato on August 31, 2016 at 1:35 am

    First.

    Aaaaaaaaaaaanyway this is epic I had no idea you could do this, definitly must try these thanks for the epic recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 2:46 am

      yes! this is a good one for hungry moments, and no big cost! 🙂

      • Darlene toope on January 5, 2017 at 10:28 am

        Yummy I have to try these. Living alone I try not to bring in the big bags because I will eat them all lol this is perfect when the craving hits and I love mixing spices for popcorn seasoning so I will experiment for sure. Thanks gemma

        • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:16 pm

          you are so welcome, I’m delighted you like them 🙂

      • Leo Harford on January 12, 2017 at 3:11 am

        Will try this recipe together with my 7 year old grand daughter ,next time she is around.
        Seems like fun.
        Just love your enthusiasm, Gemma.

        • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 2:10 pm

          Thank you Leo, this was my Gandad’s name too!
          What a lovely thin to do with your grand daughter, she will remember this forever!
          Gemma 🙂

      • Ghulam Rahman on March 18, 2017 at 7:18 am

        I love love love love love love love love love love love your recipes ???????????

        • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 5:31 am

          Thank you, it is good to have you with us,
          Gemma 🙂

    • Profile photo of graceson graceson on January 8, 2017 at 12:12 am

      i LOOOOOOOOOOOOOVE this recipe, but there are ingredients that i don’t have and are out of my price range:-(

      (onian powder, garlic powder )

      • Profile photo of graceson graceson on January 8, 2017 at 12:13 am

        but i could just make salty chips 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:09 am

          Hi grace,
          Yes, you certainly can just have salted chips, these are one of my favorites!
          Gemma 🙂

  2. Profile photo of Razan EE Razan EE on August 31, 2016 at 3:48 am

    Hi gemma

    First I’d just like to say that ahhhhh this recipe is awesome
    And its pretty great to cause when I need to eat I’ll need
    Something so if I had a stock of this in my cupboard
    That would be the meaning of fast food

    Fellow bold baker

    Razan

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:53 am

      This is true Razan! and it is so much less expensive than the store bought chips 🙂

  3. Caroline on August 31, 2016 at 6:54 am

    Hi Gemma!

    This looks so easy! thanks for the recipe! Can you do this in the oven?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:48 am

      You sure can Caroline, good hot oven, lay them out in a single layer on a flat baking tray 🙂

  4. Profile photo of Caroline Caroline on August 31, 2016 at 6:56 am

    Hey gemma! This looks so easy!

    Can you put this in the oven?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:42 am

      Hi caroline, yes you can, in a good hot oven on a baking tray 🙂

  5. Profile photo of Naazed Naazed on August 31, 2016 at 8:11 am

    Hi Gemma!
    Big fan!
    How can I add flavours to the chips?

    • Profile photo of Gemma Stafford Gemma Stafford on August 31, 2016 at 10:40 am

      The best time to do this is as you take them from the oven, when they are still hot. Sprinkle on whatever you would like. Vinegar can be sprayed, if you have this bottle, or you can shake them in a bag wit herbs, salt, pepper etc. 🙂

      • Profile photo of Naazed Naazed on September 5, 2016 at 9:02 am

        Thank you ^_^

  6. Jennifer on August 31, 2016 at 11:40 pm

    Thanks for this how easy. I think I’ll make them for tomorrow’s Seahawk Game. Love all your videos!!

    • Profile photo of Gemma Stafford Gemma Stafford on September 1, 2016 at 1:18 am

      Good plan Jennifer, I hope you enjoy them 🙂

  7. Profile photo of Bloom Bloom on September 1, 2016 at 9:07 am

    These look sooo lovely! cant wait to try them out!

    • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:37 am

      I know! me too, I can’t stop thinking about them lol,
      Gemma 🙂

  8. Majdah on September 1, 2016 at 9:56 am

    They do make vinegar powder!!! Just check out laura in the kitchen’s salt and vinegar chips recipe. She uses a powder for seasoning them. 🙂

  9. Cassie on September 1, 2016 at 4:38 pm

    You said they can be done in the oven, what temperture and for how long each side?

    • Profile photo of Gemma Stafford Gemma Stafford on September 2, 2016 at 1:29 am

      Hi Cassie,
      Yes, and you can make a full tray of these at 220 degrees, no need to turn them, but do use a non stick tray, or parchment. They will cook in about 10 – 15 mins,
      Gemma 🙂

  10. Ada bhat on September 9, 2016 at 4:30 am

    If we cut them by mistakely slightly thick , will they still work fine?

    • Profile photo of Gemma Stafford Gemma Stafford on September 11, 2016 at 10:29 pm

      They will still work fine, no problem 🙂

  11. Ada bhat on September 9, 2016 at 4:32 am

    With reference to my before comment , I have to say my potatoes are not much transparent , please recommend what I should do

  12. Profile photo of Agalya Pavalan Agalya Pavalan on September 21, 2016 at 2:47 am

    Do I dust the chips with chilli powder after I take it out of the microwave for a spicy chip? I really like it when chips have that sort lemony flavour with the chilli, so how could I incorporate that flavour?

    • Profile photo of Gemma Stafford Gemma Stafford on September 21, 2016 at 9:50 am

      You can flavour these as you like, take a little care with the raw chilli powder, sprinkle it on when the chips are hot, perhaps even return to the microwave for a few seconds. A sprinkle of fresh lemon will also work, it does not need to be complicated 🙂

    • Emerald Lilian on November 4, 2016 at 12:25 am

      HI AGALYA!

  13. Anika on October 4, 2016 at 4:56 am

    Can I use soybean oil instead of olive oil ?

    • Profile photo of Gemma Stafford Gemma Stafford on October 5, 2016 at 3:23 am

      Hi Anika, yes you can, i think it will be fine, Gemma 🙂

  14. Ayisha on October 10, 2016 at 1:16 am

    Hey Gemma this looks nice .I am planning to buy a microwave .which brand will you recommend
    ?

    • Profile photo of Gemma Stafford Gemma Stafford on October 11, 2016 at 2:15 am

      Hi there,
      I always used a Panasonic microwave, and recently Panasonic gave me a new oven with Inverter technology which I have featured here, and on facebook.
      This is a great advance in technology, consistent even cooking, I am really pleased with this, do check it out!
      Gemma 🙂

  15. Brad on October 27, 2016 at 1:39 pm

    How can I season the chips?
    I don’t have something for spraying vinegar. Is there another way to put vinegar on the chips from a bottle?
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on October 28, 2016 at 1:51 am

      Hi Brad, sure, just sprinkle it, and shake the chips in a bowl, do it when they are still hot from the oven, salt or spice them when they are hot too!
      Gemma 🙂

      • Brad on November 10, 2016 at 1:36 pm

        Thanks!

  16. Profile photo of aloha aloha on December 14, 2016 at 9:02 am

    Must try this easy recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 3:46 am

      This is true, get to it 🙂

  17. Rawan on January 5, 2017 at 8:47 am

    Hi gemma
    I am just wondering why did you say that you don’t recommend a mandolin slicer?
    Rawan ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:48 pm

      great question, I couldn’t get my mandolin to slice my chips thin enough however if you might have better luck if you want to try it.

      Good Luck with your chips 🙂

  18. Lynn on January 5, 2017 at 9:09 am

    Hey Gemma I have been making these for many months and I love them + a trick is to put the sliced potatoes in a plastic bag and add oil then shake the bag saves a lot of time and easier they also contain less calories than bag chips?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:22 pm

      Thats crazy, maybe I’m behind the curve lol. Love your idea about the bag. i’ll do that next time.

      Definitely not as much as a guilty food. 🙂

  19. Amira on January 5, 2017 at 9:30 am

    IHi Gemma! This recipeis so awesome and it looks so tasty. I’m definitely going to try it out. I want to know if I can make this recipe with sweet potatoes. Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:50 pm

      Hi Amira,

      I’m thrilled you like this recipe. So I haven’t tried sweet potato but I got a picture from someone who did use sweet potato and she said it worked great. I think there might be a photos on this page at the bottom below the recipe.

      Good luck with yours :).

  20. joanne on January 5, 2017 at 11:16 am

    you mention in the directions for the b.bq flavour for the microwave potatoes to add brown sugar but it is not amongst the ingredients in your list, so how much brn sugar should be used? Please email me on this. Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:36 pm

      Hi Joanne,

      I see what you are talking bout. That was an editing mistake, there is no brown sugar needed in the BBQ flavor. Sorry for the confusion.

      Gemma.

  21. joanne on January 5, 2017 at 11:18 am

    I put in the wrong email address regarding contacting me on the amount of brown sugar to be used to flavour the microwave potatoes for the b.bq flavour

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:34 pm

      Hi Joanne,

      There is no sugar needed in the BBQ flavor. The recipe is above on this page.

      • Danielle on January 8, 2017 at 7:56 pm

        Salt and vinegar flavour please?

        • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 1:57 am

          You can do this! Salt then chips straight from the oven, then sprinkle with vinegar!
          Gemma 🙂

  22. Eva on January 5, 2017 at 11:21 am

    Hi Gemma…Quick question my daughter loves those crispy crunchy apple chips! Could this recipe be used for apples? And parsnips, beets, sweet potatoes, carrots? She loves all those veg. In chip form. Thank you for making my life easier!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:37 pm

      Hi Eva,

      I’m up for a challenge. I’m not are how to make all of those but I’ll look not it and see what I can do.

      Thanks for the comment and I’m delighted your life is a little bit easier with my recipes.
      Gemma.

  23. Camille on January 5, 2017 at 11:45 am

    I avoid eating regular potatoes, but I used your recipe to make sweet potato and purple yam chips. They are delicious (plus loaded with fibers, vitamins, and anti-oxidants)!
    Thank you for sharing.

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:24 pm

      That is awesome Camille. I’m delighted to hear that. Others were asking if they could use sweet potatoes so now I know I can tell them it works.

      Thanks,
      Gemma.

  24. Manonie on January 5, 2017 at 2:12 pm

    This recipe is amazing I tried it out today and it is delicious ❤❤❤❤ it’s a big win for me!
    Thank you so much for sharing thins amazing recipe!

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:38 pm

      high five!!! that’s what I want to hear. Share the recipe with friends on Facebook 🙂

  25. Lena on January 5, 2017 at 4:14 pm

    Hey Gemma! I was wondering if I can use butter flavored olive oil and my friend says she doesn’t have olive oil so can she use vegetable oil

    • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 3:04 am

      Yes, vegetable oil will be fine for this, do try it out, remember to take your time slicing the potato, get it as thin as possible. If you do not have parchment paper, just use a plate,
      Gemma 🙂

  26. Anita on January 5, 2017 at 9:18 pm

    This sounds good, and I love BBQ chips. However, in your instructions you say: “combine the paprika, onion powder, brown sugar, garlic powder” etc. , but there is no mention of brown sugar in the ingredients. If there is supposed to be brown sugar, how much should it be?

  27. Sufyan Majeed on January 5, 2017 at 9:31 pm

    Hi Gemma,
    Can you make magic cake in a mug or you can say magic mug cake. A magic cake is a cake which has three magical layers from one batter. No dividing of batter and colouring them.
    Can you make this cake in a mug with three flavours chocolate, vanilla, nutella,red velvet, butterscotch and in your favourite flavours. For more flavours or help go to this link (http://www.thekitchn.com/the-best-magic-cakes-on-the-internet-236521).

  28. venkat on January 5, 2017 at 9:52 pm

    brushing each piece of cut chips with oil will take more time. But I use this technique to fry papads.

  29. Deborah on January 5, 2017 at 9:59 pm

    Love your videos and recipes, can’t wait to try these but was wondering if u could use sweet potatoes?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:50 pm

      Hi Deborah.
      I’m delighted you like my recipes, thanks so much for being apart of the community.
      Another person commented and they they had great success with sweet potatoes and I also think she posted a photo below the recipe so you should check those out.

      Best,
      Gemma.

  30. Sally on January 6, 2017 at 12:19 am

    Wow! Going to try these today. I don’t have a microwave so hoping the oven will do the trick. Can show us how to make cheese straws please?

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 4:46 pm

      The oven will work Sally. Delighted you like them.

      I’ll add cheese straws to my baking list.
      Gemma. 🙂

  31. Profile photo of Anna Daly Anna Daly on January 6, 2017 at 5:09 am

    I tried these with just salt and they are so nice. I will definitely be making these for my friends and family☺☺

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:49 pm

      Hi Anna,
      That is great, I am happy to hear this,
      Gemma 🙂

  32. Pamela on January 6, 2017 at 11:17 am

    Good day, Gemma … my second batch was total yummy perfection! My first batch was over-nuked and over-browned, yet extra-crispy … because I got distracted and answered my phone during the micro process. Haha. ? Used Yukon Gold and achieved a lovely color and great crispy texture. I love that I had control over the amount of salt I used. Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on January 6, 2017 at 3:33 pm

      Ah! Pamela, that is great, I am happy when you are happy!
      The phone never stops now, so switch it off next time and take some ‘me’ time.
      Happy New Year to you,
      Gemma 🙂

  33. Trena Haggard Damm on January 6, 2017 at 6:15 pm

    LOVE these! I tweaked my times to get them just right. I found the drier the potato, the faster it cooks. YUM!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 7, 2017 at 2:44 am

      Yea! that is the idea, make these recipes work for you, good job Trena,
      Gemma 🙂

  34. Joshua Astor on January 7, 2017 at 6:13 am

    can you make it in an oven

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:49 am

      hi there, sure you can, but I would make a bigger batch, flavor them before you bake. 200C/400F for 10 – 20 mins,
      Gemma 🙂

  35. Profile photo of Niamh1997 Niamh1997 on January 7, 2017 at 11:46 am

    Just made these and eating them as i type, so delicious! thats crazy how simple they were!

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:16 am

      Good, that is what I like to hear, thank you for being in touch,
      Gemma 🙂

  36. Profile photo of kyh000 kyh000 on January 9, 2017 at 11:58 am

    Gemma, Thank you so much. Those were incredible. I did use a 1mm mandolin, which I use for Green Plantain chips. After I rinsed off the starch, I soaked in icy vinegar water; dried off and brushed on the oil. I forgot the salt but sprinkled it on after they were done. They came out crispy and delicious with just a tinge of vinegar. Quick and easy. I’m pretty sure I can make my Plantain chips that way, too.

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:17 am

      Hi there,
      good job you, that was a great idea, i am sure you are right, and for sweet potato too, thank you for letting us know this,
      Gemma 🙂

  37. Profile photo of Kristian Acruz Kristian Acruz on January 9, 2017 at 5:35 pm

    At first I was bit skeptical thinking, “This definitely will not work.” But I gave it a try and they are so good! They’re so crispy, savory, and absolutely delicious. My family tried them and they couldn’t believe that this was made in a microwave! It’s definitely better than store-bought potato chips?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 6:58 am

      Hi there,
      Yes, and a whole lot cheaper too! fun to do as well, win win!
      Gemma 🙂

  38. Christie on January 10, 2017 at 6:50 pm

    These are super. Tried it and loved it. This is the way to go for potato chips and not to mention they’re easy and quick. Thanks Gemma ?

    • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 2:33 am

      Good Christie, that is what I love to hear, thank you for your kind words,
      Gemma 🙂

  39. Profile photo of Suntron3000 Suntron3000 on January 12, 2017 at 4:19 pm

    Dat crunch thooo!! BTW, does soaking them in distilled white vinegar make them vinegar chips? Thanks Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 2:43 pm

      Haha! maybe, but I would not do this! I would prefer to salt them, and sprinkle on the vinegar when they are still warm, this should do it for you,
      Gemma 🙂

  40. Valerie on January 12, 2017 at 6:38 pm

    Hey Gemma can I use butter flavored olive oil for these chips

    Also can my friend use vegetable oil because she doesn’t have olive oil

    • Profile photo of Gemma Stafford Gemma Stafford on January 13, 2017 at 2:17 pm

      Hi Valerie,
      You do not want to use oils which have had additives, as they do not cook in the same way as pure oils. you can of course try these things, this is the fun of it really, experiment,
      Gemma 🙂

  41. Brandon on January 19, 2017 at 12:43 am

    Hi Gemma I was hoping I could use this trick to make sweet potato or eggplant fries. Is this possible and how do I make vinegar chips? Thanks! Oh and here’s the five stars you deserve for coming up with this!

    • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 12:45 pm

      Hi Brandon,
      you wil lbe able to do this with sweet potato. It is best to scrub them, and leave the skin on, it is a bit more difficult to cut them really thin, but they will be good.
      eggplant/aubergine is more of a challenge. this is a very wet vegetable, and would need to be salted to draw out the moisture. I still do not know how they would cook, you can let me know if you decide to try it!
      When the chips are cooked, and still hot, salt and sprinkle with vinegar!
      if you oven bake these you can add the flavoe before you bake,
      Gemma 🙂

  42. Profile photo of JTW13 JTW13 on January 23, 2017 at 2:24 pm

    1 word YUM (:(:(:

    • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:52 am

      One word, thanks!
      Gemma 🙂

  43. Lisa M Smith on February 12, 2017 at 10:53 pm

    if you add distilled white vinegar or your cold water and sprinkle with sea salt at the end you havve delicious Salt & Vinegar chips, add a bit of dill and you have sour pickle, thank you for another wonderful recipe Gemma ^_^ <3

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 7:44 am

      Hi Lisa,
      good job you, you have worked this out well, thank you,
      Gemma 🙂

  44. Profile photo of Barbara Ann Dailey Barbara Ann Dailey on February 19, 2017 at 12:12 pm

    Gemma I am a dip girl and what is pictured with these great chips.

    • Profile photo of Gemma Stafford Gemma Stafford on February 21, 2017 at 3:00 am

      Barbara, i am not sure what you mean? You can use whichever dip you like, sour cream and chives is great too!
      Gemma 🙂

  45. Profile photo of keymeliana keymeliana on February 26, 2017 at 1:55 am

    Can I do the same thing with Cremini Mushroom?

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:10 am

      Hi there,
      mushrooms are extremely high in water! The Cremini mushroom is like a younger brother of the portabello mushroom, and is still high in moisture, it takes a lot to remove this, a dehydrator would work best for this, i cannot see this method working to crisp the mushroom, although it would indeed cook them!
      Gemma 🙂

  46. Profile photo of Sandhya Ashok Sandhya Ashok on March 18, 2017 at 7:34 am

    Thanks for this wonderfully simple recipe! My little brother and I made these and they were an instant hit!?

    • Profile photo of Gemma Stafford Gemma Stafford on March 19, 2017 at 5:31 am

      YEA! I am happy when you are,
      Gemma 🙂

  47. Yvonne on March 30, 2017 at 6:52 pm

    Made with turnips instead of potatoes…Yummy!
    Hmmm, maybe parsnips, carrots, beets, sweet potatoes?

    • Profile photo of Gemma Stafford Gemma Stafford on March 31, 2017 at 2:54 am

      Hi Yvonne,
      I am not sure about turnips for this!!
      Parsnips, beets, sweet potato ,and young carrots will work well, just get them as thin as possible. A potato peeler can be good for these veg,
      Gemma 🙂

      • Yvonne on March 31, 2017 at 7:44 am

        Well, I used purple top turnips and they tasted great! I just had to microwave longer. So I just continued to flip and watch until they looked nice and brown.

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