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Microwave Potato Chips Recipe
Microwave Potato Chips Recipe photo by Taste of Home

Microwave Potato Chips Recipe

Publisher Photo
Can you make golden, crispy homemade potato chips in the microwave? We had our doubts, but they were quickly put to rest by this simple recipe from the TOH Test Kitchen!
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES: 5 servings

Ingredients

  • 3 medium red potatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • Curry powder

Nutritional Facts

3/4 cup equals 144 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 476 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. Layer three paper towels on a microwave-safe plate; set aside.
  2. Scrub potatoes and cut into 1/16-in.-thick slices. Brush slices on both sides with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap).
  3. Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. Yield: 5 servings.
Cumin Crunch Potato Chips: Substitute garlic powder and ground cumin for the curry powder. Nice & Spiced Potato Chips: Substitute chili powder and ground chipotle pepper for the curry powder.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Potato Chips in Taste of Home June/July 2009, p37

Nutritional Facts

3/4 cup equals 144 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 476 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Microwave Potato Chips

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (3)
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MY REVIEW
Reviewed Mar. 15, 2014

This recipe needs some adjustment but as a "chipaholic" microwave chips are cheap, easy and very, very good. You really do need a mandolin or slicer to slice the potatoes thinly and uniformly. I just throw the slices in a zip-top bag with just a little olive oil, probably only a tablespoon or so for three potatoes. Shake the slices around to coat with oil, then add salt and whatever other seasoning you like. Just be careful with seasonings that contain added sugar as they burn quickly. Then line your plate with a single layer of parchment paper. The potato slices will not stick and you don't have to turn them. Microwave for approximately 5 minutes; watch carefully toward the end of the cooking time and remove any that are getting too brown so that they don't burn. The moisture content of the potatoes and the wattage of your microwave will make the time vary somewhat but cook the chips until they're golden brown. One sheet of parchment is good for several batches.

MY REVIEW
Reviewed Mar. 14, 2014

These took a lot longer to cook, stuck to the paper towels and tasted like salty paper towels. Going to use the oven from now on.

MY REVIEW
Reviewed Sep. 3, 2012

These are soo simple to make. You can make any flavor you like

MY REVIEW
Reviewed Mar. 3, 2012

we call this a Dangerous recipe; very easy and very good. used a mandoline to cut the slices 1/16 inch, sprayed with olive oil spray, and had 2 plates going at a time. the kids love them!! hubbie says he will make these for movie night sometimes instead of the usual popcorn. karen

MY REVIEW
Reviewed May. 17, 2010

What wattage microwave is being used in this recipe. Why is that no longer mentioned in MW recipes?

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