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Potato Chips

Potato Chips

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Jessica

Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
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Reviews

NICLB
747
1/25/2004

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!

Gracks Kitchen
714
9/16/2007

I had no idea that a microwave could produce potato chips like this! My wife was blown away by the results^_^ The chips turned out crispy and thin and even curled like many name-brand chips. The only downside to this recipe is that you can't make many chips at one time. ...and after you taste them, you just can't seem to make them fast enough to meet demands. My change(s) to the recipe were to do away with the bag. (oil is messy and I can never seem to use one to evenly distribute seasonings) For my chips I used extra virgin olive oil and poured it in the middle of the plate, then used the oil in the plate to dip both sides of the potato slices in as I spread them evenly on the plate. Overlapping chips is not recommened, as they tend to be slightly "chewy" in the end compared to keeping them seperated. My chips did not have any problems sticking at all except when I overcooked them. For toppings I used seasalt, onion powder and cayenne. (I like things spicy hot) My wifes fav. was when I mixed freshly squeezed lime juice with the olive oil in the plate before dunking the potatoes, and then seasoned with seasalt and just a little kool-aid lemonade powder mix. (the kind without sugar added) The powder mix has citric acid in it which really gave the salty lime chips a nice Zzzzing! Thank you for this wonderful Recipe idea!

SHARONKAYM
656
1/25/2004

I've been making my own potato "chips" for years. I don't even use the oil any longer. I spray with 'PAM'. It works great and saves those extra calories and fat. These are great sprinkled with Cajun seasoning instead of the salt.