Microwave Potato Chips Recipe
- 3 medium red potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- Curry powder
- 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.
3/4 cup: 144 calories, 11g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 1g protein.
Reviews for Microwave Potato Chips
"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."
"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."
"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."
"These are soo simple to make. You can make any flavor you like"
"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"
"What wattage microwave is being used in this recipe. Why is that no longer mentioned in MW recipes?"
"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!"
"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."
"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!"