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Microwave Potato Chips

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. —Taste of Home Test Kitchen
  • Total Time
    Prep: 10 min. Cook: 10 min./batch
  • Makes
    5 servings


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


  • Layer three paper towels on a microwave-safe plate; set aside.
  • 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).
  • 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.
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.
Nutrition Facts
3/4 cup: 144 calories, 11g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 1g protein.

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  • katlaydee3
    Nov 10, 2016

    I thought these were really good. I used a mandolin to slice the potatoes and I used my Pampered Chef Microwave Chip Plate. They turned out great with the curry powder and salt.

  • gscott
    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.

  • jkh62cl
    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.

  • Bouncingbeebee
    Sep 3, 2012

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

  • kkrausern
    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

  • eawinters
    May 17, 2010

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

  • brooksjones7
    Jul 24, 2009

    Mine turned out great--I actually needed less cooking time. If sliced too thin, they tend to stick to the paper towels. Great lower-fat alternative when nothing else will do but potato chips!

  • pjh139crosskeys
    Jul 19, 2009

    I followed the directions exactly. They were raw after the cooking time. I ended up adding 10 minutes and ended up with a cooked but doughy chip. The flavor left a lot to be desired. I was very unhappy. I made very sure to slice them correctly and to watch the time and the power.

  • janecee
    May 21, 2009

    I made these for myself using 1/2 potato and they were delicious. I will make them again. They make a great snack at any time!