Easy microwave potato chips are a quick and guilt-free way to get your daily snack fix. These healthy homemade potato chips are light, crisp, and made right in the microwave! (Plus they’re low fat, gluten free, Paleo, and Whole 30 friendly, too)
healthy microwave potato chips are a game changer!
I know I’ve got a winner when I can’t even make it through the first wave of photos without gobbling up my subjects. Oh boy, this is a game changer if there ever was one. Want a handful of potato chips any time you get the craving? Want them healthy? Want them super quick? Want them now? Well then read on…
what you’ll need
- a microwave
- a mandoline slicer
- potatoes ~ I use russets
- olive oil
the secret to making thin, crisp microwave potato chips is a mandoline slicer
Let’s get one thing out of the way right up front, you’re going to need a mandoline slicer. They are inexpensive and indispensable in the kitchen, I promise. They allow you to slice a whole potato into countless paper thin slices in just a few seconds. This is a must, you will not be able to slice the potatoes thin enough without one of these.
skinny microwave potato chips are so quick they’re instant snacking gratification
They are super crisp, just like you’d expect. You can actually taste the lovely flavor of the olive oil, but the chips aren’t at all greasy. And if you are trying to cut down on salt you can use pepper, or a salt free herb blend to sprinkle on. There’s no downside to these, they are PERFECT.
how to microwave potato chips
- Thinly slice a russet potato on the 1/8 inch setting on a mandoline slicer.
- Toss the potato slices with a little olive oil to lightly coat them.
- Arrange them in a single layer on a piece of parchment paper or paper towel and microwave until crisp and just beginning to turn golden ~ anywhere from 2 1/2 to 4 minutes, depending on your microwave.
- Sprinkle with salt and enjoy!
microwaves vary in power, so let your eyes be the judge…
When the chips turn golden brown, they’re done. Don’t be afraid to stop the machine to check on them if you’re having trouble seeing through the door, and pull out ones that get brown first.
the chips above were made without any oil at all, pretty cool, huh?
I tried a batch without any oil at all and they worked as well, so you’re in control here. Don’t want salt? Use a no salt spice blend, or just use fresh cracked black pepper.
a note about the safety of paper towels and parchment paper in the microwave
According to Whirlpool: “Most paper towels are microwave safe. In fact, you can use a paper towel to cover some foods so they don’t spit during cooking or reheating. … Recycled paper towels, paper towels with printing, and brown paper bags should not be used as they pose a potential safety hazard.”
According to Bob Schiffmann, former president of International Microwave Power Institute, Paper towels, wax paper, parchment paper, paper plates and bowls are completely safe in the microwave.
what else can you do in the microwave?
- Instant Microwave Macaroni and Cheese
- How to Dry Herbs in the Microwave
- Easy Microwave Citrus Curd Recipe
- Easy Microwave Peanut Brittle
- Skinny Microwave Jalapeño Potato Chips
Microwave Potato Chips
- a microwave oven
- a mandoline slicer Here's the one I use
- 1 russet potato (or baking potato)
- olive oil
- salt (or seasoning of your choice)
- Scrub your potato and dry it with a dish towel. Do not peel.
- Slice the potato as thin as you can on your mandoline slicer. Try the 1/8 inch setting. The slices should come out whole, but very thin and flexible.
- Put the slices into a bowl and drizzle with just enough olive oil to coat. Use your hands and make sure every slice is coated.
- Put a piece of paper towel or parchment paper on the carousel of your microwave and lay out a single layer of potato slices.
- Microwave for anywhere from 2 1/2 to 4 minutes, depending on your microwave, how big your potato slices are, and how thickly you sliced them. Watch through the window and when they turn evenly golden brown, they’re done. Stop the machine to check on them if necessary, and pull out any chips that brown earlier than the others. Repeat for the rest of the slices, and you can reuse your paper liner.
- Sprinkle with sea salt, freshly cracked pepper, or any other herb blend you like.
- Microwaves vary, mine is a standard 1000 watt with a rotating carousel. Your cooking time may be slightly different depending on the power of your microwave, and how thin you have sliced your potatoes. Check their progress through the door window and don’t hesitate to stop the machine and pull them out when they turn golden.
- You can use all kind of potatoes and other root veggies for this, such as sweet potatoes, purple potatoes, beets, parsnips, etc. *UPDATE* I tried this with beets and it did not work, they burn before they crisp.
- If you want to slice your potatoes ahead of time, immerse them in a big bowl of cold water to keep them from turning brown. You’ll have to thoroughly dry them on a clean kitchen towel before coating with oil. Note that the soaked potatoes did take longer to crisp up, about a minute more, on average for me, but otherwise they were just as good.
- The chips will shrink up considerably as they cook, so plan accordingly. In other words, make lots 🙂
- This seems to work best when you place the parchment or paper towel right into the microwave, without a separate plate to hold the chips. You can use a plate, but it absorbs some of the energy and the chips cook more slowly.
- Can you use spray oil for these? Yes, and if you’re counting calories that’s a good idea, but I do think that a good olive oil pays off in terms of flavor.
- Can you do this without the oil? Yes!