Prep 10 mins
Cook 25 mins
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
- 4 large potatoes (russet, yellow gold, white or red potatoes)
- your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
- vegetable oil, for microwave bacon tray
- If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
- If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
- Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
- Remove potato slices in batches onto paper toweling and pat dry.
- If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
- Sprinkle with your choice of herbs or spices or just leave them plain.
- Cover with a microwaveable, round heavy plastic cover.
- Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
- Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
- You do not have to turn the sliced potatoes over.
- If you do not have a bacon tray, use a microwave safe casserole dish.
- Rub the inside of the dish with some olive oil for the first batch of potato chips.
- I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
- After the first batch is done, you do not have to rub the dish again.
- Continue to microwave the remainder of sliced potatoes as noted above.
- If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
- NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
- ADDITIONAL IDEAS, suggested by Deb K:.
- Granulated garlic powder with parsley.
- Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
- Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
- A great dip is Robert Rothschild Farm Dips:.
- Emerald Isle Onion Dill and Horseradish Dip.
Uncle Bill, these are wonderful! My brother wanted something for an evening snack this evening and he insisted on getting potatoes! That split second I decided I would try out this recipe. I did and I'm so glad I did that. I used 3 medium-sized potatoes(peeled and thinly sliced), 1/4 tsp. black pepper and 1/2 tsp. salt. I mixed it all nicely together in a microwave bowl and microwaved these chips on HIGH power level for 7 minutes 29 seconds to be precise! Please note that I did not apply any oil to my bowl and these chips were wonderful - they did not stick to the bowl, though I admit, they did stick to each other, but that was fine, really. They scooped out beautifully and I served them to bro with some tomato ketchup on the side. He was really delighted when I told him that these are no oil French fries! He was really thrilled on hearing that. Thank you so much for posting this recipe. No more of the French fries on the stove with oil and the mess of draining the excess oil on kitchen paper napkins. We'll go with this recipe hereafter! A thousand thanks!
Great snack... I just joined Weight Watchers and shared this with them (many dubious expressions!). After many attempts of oil, etc...I decided on parchment paper. That corrected the sticking problem. Many thanks Bill!
I'm making these for Super Bowl Sunday and you are a genious!! These are more than spectacular!! I cannot believe that they're crunchy!! I'll never ever buy chips in a bad again! The first batch I made I used garlic salt and a little red pepper. The second I used onion powder and garlic salt. They even got brown! I can't wait to try all different things. Also, I sprayed the dish with olive oil spray and then srayed the potatoes after adding the spices. Thank you so, so much!