I had heard about microwave potato chips in the past and even placed one of those supposed special contraptions to help you make these on my Amazon wishlist. However, the recent discovery that I didn’t need a special contraption to make these chips in my microwave led me to try it out (oh, and also the 2 potatoes sitting on my kitchen counter that were budding and desperately needed to be used).
No turning back – I mean, seriously, after having these chips, I wonder why I would even buy them at the grocery store anymore. Well, I guess I might still buy chips because they do take a long time to make a big batch…but we shouldn’t be eating too many chips anyway, right? What I love about making my own chips in the microwave is the lack of oil – or any oil at all. The chips are crisp and potatoey and are NOT oily at all, because no oil is used. You can also control the seasoning of the chips, so less salt for all and inventive flavor combinations like paprika, cumin and fennel are possible (no, I have not tried out this flavor combo…).
The only downside to making these chips is the amount of time needed because most people (I presume) would only have one microwave in their home and thus only one batch can go in at a time. One batch = less than 20 chips…and chips get consumed quickly. You also need to “know” your microwave well. You might burn a few batches in the beginning as you get to know the true “power” of your microwave. But once you get the hang of it, all will be well.
Microwave Potato Chips
(taken from The Kitchn, click here)
- Potatoes, as many or little as you like
- Seasonings like salt, pepper or whatever else you would like to use
- Olive oil, if you want a richer tasting chip, optional
- Water, to soak and wash the potatoes
- Thinly Slice the Potato – Cut the potato in half. Slice one half on a mandoline, aiming for slices 1/8 to 1/16-inch thick. Immediately put the slices in cold water. Repeat with the other half of the potato and any other potatoes you are preparing.
- Soak and Rinse the Slices – Rinse the slices in cold water until the water stays clear. If you have time, let them soak for a few extra minutes before rinsing.
- Dry the Slices – Dry the slices using paper towels or a salad spinner.
- Season the Slices – Arrange as many slices as will fit in a single layer on a dinner plate lined with a few paper towels. Make sure the slices do not touch or else they will stick together. Brush the slices with olive oil and season with some salt and pepper, if desired.
- Microwave the Slices – Microwave the slices at 100% power for 3 minutes. Flip them over and microwave at 50% power for another 3 minutes. Remove any chips that are starting to crisp and brown. Continue cooking the remaining chips at 50% power in 1 minute intervals until they are all crispy and golden.
- Repeat with Remaining Batches – Transfer cooked chips to a bowl and repeat microwaving with the remaining slices of potato.
- Storing – Chips will stay crispy for a few days if kept in an airtight container or zip-lock bag. You can also prepare the raw slices ahead of time, store them in cold water in the refrigerator, and bake them off as you want them.