Crispy Microwave Potato Chips
Save RecipeHi 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).
Plunge the thinly sliced potato into an ice bath. This washes away the starch and helps the chips crisp once cooked.
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.
Microwave for a few minutes then flip over and microwave again until crisp and golden.
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.
- 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
- Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.
- 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.
- Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.
- Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
- 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.
- 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.
- Sprinkles the finished potato chips with salt and enjoy
- 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
- Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
- 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!
Try different kinds of potatoes. Golden and red potatoes crisp up nicely also.
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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CAN WE USE TRACING PAER INSTEAD OF PARCHMENT PAPER??
Hi there,
Do you mean greaseproof paper, which was traditionally use for baking?
If so, then yes, but you will need to butter/oil the plate, then apply the paper and butter/oil again. This is not a non stick paper.
Baking parchment is silicon coated, and makes for a really easy baking surface.
You can also use an oiled plate.
Thank you for being in touch,
Gemma 🙂
Hi Gemma,
How to store raw slices? You mentioned to place the raw slices in an air tight jar filled with water? Please confirm..
Regards
Hi,
The water is just to get rid of the starch in the potatoes. I don’t recommend cutting them and then storing them in water for hours on end as the potatoes will turn brown.
Best to cook them off straight away.
Gemma.
Omg love this!!!😍😍😘 I made these chips and they taste fantastic! I thought they won’t turn out good because they were way to easy to make, but they were fab! I had trouble cutting them thin that’s why they weren’t so crunchy.
Yay!!! I’m delighted to hear that 🙂
If you can find one, a Salad Shooter is perfect for thin slicing. Yes, I’m one of the 25% who actually likes mine.
Thank you for that suggestion Maxilyn, it is a good one. These appliances are great when you do not hided them away, leave them out so that you can see them and use it for all sorts of things, good advice from you,
Gemma 🙂
Hi Gemma ^_^ Can I use vegetable or sunflower oil instead of olive oil?
Hi there,
Yes! this will be fine. You can bake these on an oiled plate too, experiment a little,
Gemma 🙂
i absolutely loooooved this recipe! i made it and the chips were fantastic! better than the storebought ones! i looooooooooooooooooooooooooooooooooooooove ur recipes Gemma.
Nelushi (Sri Lankan living in Bangladesh)
p.s: u really hit global
Hi Nelushi,
Delighted you liked them. Try the kale chips and spiced nuts, those are some of my favorite.
Best,
Gemma.
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
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 🙂
hi Gemma we have to use boiled potatoes or not ??
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.
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?
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 🙂
Amazing recipe!! So simple and the BBQ seasoning is to die for!
Thank you Cassie,
Gemma 🙂
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.. ??
Hi Madhura,
I am thrilled you like my recipes. Thanks so much for visiting my website.
Happy Baking!
Gemma.
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
practice makes perfect! I’m delighted you liked them 🙂
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…
will do Kesia, glad you like them 🙂
These were amazing! ?
I am happy to hear that, well done you 🙂