Easy Microwave Potato Chips Recipe

Skinny Microwave Potato Chips

My 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! (They’re low fat, gluten free, Paleo, and Whole 30 friendly, too)

Skinny Microwave Potato Chips

These 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…

Sliciing potatoes on a mandoline for Skinny Microwave Potato Chips

The secret to making thin, crisp 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.

Paper thin sliced potatoes for Skinny Microwave Potato Chips

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 saltless herb blend to sprinkle on. There’s no downside to these, they are PERFECT.

Skinny Microwave Potato Chips ready to cook

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.

Insanely good and easy Skinny Microwave Potato Chips

Oil Free Microwave Potato Chips

The above Skinny Microwave Potato Chips were made without any oil at all, pretty cool, huh?

I tried a batch without any oil at all and they worked as well.

Easy and healthy Microwave Potato Chips!



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.”

Skinny Microwave Potato Chips
3.04 from 167 votes

Skinny Microwave Potato Chips

Skinny 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!
Course Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings
Author Sue Moran


  • a microwave oven


  • 1 russet potato the kind you use for baking
  • olive oil
  • salt pepper, or an herb blend for sprinkling


  • 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.

Cook's notes

  • 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!  See the photo just below, they were made without oil or salt.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Other skinny recipes on the blog ~


Don’t forget to pin these skinny microwave potato chips!

Skinny microwave potato chips pin.


You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Carolyn Johnsosn
    March 7, 2021 at 11:33 am

    You can NOT use paper towels. They stick and paper shreds. Use parchment and continue using the same piece

  • Reply
    May 21, 2019 at 2:45 am

    I wish there was a healthy potato for diabetics, my husband is a diabetic and potatoes are something he is not suppose to have.

    • Reply
      Gina Wellner
      November 1, 2019 at 11:22 am

      Margaret, he can!
      Cold boiled potatoes are the answer.
      Add a vinaigrette and it lowers the glycemic index even more.
      Make sure the water is properly salted for the best flavor.


  • Reply
    May 20, 2019 at 11:26 pm

    Thank you for this! I said I’d be good this week and not eat any processed foods…potato chips are my weakness. I cannot wait to try these tomorrow!

  • Reply
    April 9, 2019 at 6:17 am

    We make “chips” on the open fire fried in oil in a cast iron frying pan. Sprinkle a bit of salt and garlic on them-LOVE THEM.

    • Reply
      April 9, 2019 at 7:15 am


  • Reply
    March 24, 2019 at 7:08 am

    Can these be made in a regular oven, if so at what temperature and for how long?

    • Reply
      March 24, 2019 at 7:24 am

      You can try in a regular oven, at about 400F for 10 minutes, or until they’re crisp.

  • Reply
    Gillian L Halicki
    January 5, 2019 at 1:56 pm

    Learned a lot making these! When I first read this post, I bought a mandolin but never made them. I made some today but mine took way longer and I think that was because I don’t use a rotating plate. I am a from scratch cook and I really appreciated being freed from chemicals. Thanks so much! 🙂

  • Reply
    October 21, 2018 at 3:49 pm

    Just tried these they are really lovely. I very lightly brushed them with oil. and when they were cooked I put salt and malt vinegar on them. Guilt free.

    • Reply
      October 21, 2018 at 4:11 pm

      Looove malt vinegar ~ did you brush it on?

  • Reply
    September 30, 2018 at 8:09 am

    Have you tried this with zucchini? Trying to avoid carbs.

    • Reply
      September 30, 2018 at 8:14 am

      I haven’t but it’s an interesting idea!

  • Reply
    October 23, 2016 at 11:10 am

    Yum yum.
    Yum yum yum.
    Yum yum yummy.

  • Reply
    Robyn @ Simply Fresh Dinners
    May 11, 2016 at 9:24 am

    Oh my gosh, I can’t wait to try these, Sue. I have missed chips!! I can’t tell you how excited I am, lol. I’ll let you know how it works out. Thanks for a great recipe!

  • Reply
    April 5, 2016 at 3:39 am

    Looking amazing , way better the chips bags! Will try them definitely! Pinning now, if I want to use herbs, should I mix it with the olive oil. Another q, do you recommend butter? I’m starting to really like your blog, following on fb and subscribing!

  • Reply
    March 6, 2016 at 7:05 am

    I really must make these, I’ve looked before but never got round to doing it!

    • Reply
      March 6, 2016 at 8:21 am

      You’re going to be a happy girl Janice 🙂

  • Reply
    March 5, 2016 at 6:15 pm

    I trust you, Susan. My husband adores potato chips and I do have a mandolin and always have potatoes. I can’t imagine not putting a sprinky dinky of sea salt and my husband would love it.

    • Reply
      March 5, 2016 at 7:34 pm

      🙂 Salt is always good!

  • Reply
    Miss M
    February 9, 2016 at 10:33 am

    Hi, can I ask what the calorie content is of the recipe?


    • Reply
      February 9, 2016 at 11:08 am

      Hi Miss M! I don’t have the calorie count, but if you use the no oil no salt method, it’s pretty darned low. I suppose we could figure it out if we found the calorie count for a russet potato and then counted the potato slices!

  • Reply
    Nina Gail
    February 2, 2016 at 6:41 pm

    I had a basket of potatoes sitting on the counter for days. Uninspired to do anything with them until I saw this recipe. Made these tonight and I am hooked! So easy, quick and delicious. Next time I’m going to try soaking in vinegar then drying for my favorite – salt & vinegar flavor. Goodbye Cape Cod chips!

    • Reply
      February 2, 2016 at 8:05 pm

      Yay Nina! And can I just say that salt and vinegar is my FAVORITE???

  • Reply
    February 1, 2016 at 9:14 am

    OMG, it want to try these this instant! My husband is a potato chip junkie so I don’t usually keep them in the house. These would be great to whip up for a special treat and so much more healthy than deep fried!

    • Reply
      February 1, 2016 at 9:34 am

      They are such fun, Susan!

    • Reply
      February 1, 2016 at 6:07 pm

      These are so good you have to try them Susan. They are a LOT more healthy than deep fried.

  • Reply
    Denise Jurich
    January 31, 2016 at 9:16 pm

    As opposed to all the people who want to try them (which are not helpful), I have tried them and it takes almost twice as long to prepare in my microwave. I sprinkled mine with ground seal salt combined with herbs de provance. Even if the chips aren’t super thin, They will crisp as they cool. This is one of her recipes that I actually found to be worthwhile (the citrus caprese salad was the other one that comes to mind).

  • Reply
    January 30, 2016 at 7:51 pm

    Do you have some suggestions on making a BBQ flavored potato chip?

    • Reply
      February 3, 2016 at 7:29 pm

      Would something like this work for a bbq flavored version?


      • Reply
        February 3, 2016 at 7:37 pm

        You’re the second person to ask, I guess I better get busy on this 🙂

      • Reply
        DAVID M. DUNN
        August 22, 2016 at 12:39 pm

        I just returned to view this and a BIG thanks for your suggestion. It certainly looks like it would be a step towards what I want, and I have a BBQ rub of my own to use. I’m hesitating on how to introduce liquid smoke to the veggie. Perhaps if I add the liquid to some of the dried ingredients and help them to dry in my microwave first… Someone, somewhere I have read of drying things in the microwave. I think it’s prudent to review that site again, right? Right. If it all works I’ll share.

  • Reply
    January 30, 2016 at 11:28 am

    Do you think this would work with apples?

  • Reply
    January 30, 2016 at 8:27 am

    Would this work with apples? I make an oven recipe for apple chips. Hope apples
    would work too !

    • Reply
      January 30, 2016 at 8:34 am

      Hi Penny — I believe it does because I’ve seen it on Pinterest, but I haven’t tried it myself. Please report back here if you try it and let us know how it goes!

  • Reply
    January 29, 2016 at 3:48 am

    awesome recipe!

  • Reply
    January 28, 2016 at 8:08 pm

    Can’t wait to try these – they look perfect for some game day chip replacement therapy!

  • Reply
    January 28, 2016 at 8:06 pm

    This is an exciting discovery. Can’t to try this – potentially good day chip replacement therapy!

  • Reply
    Meghan | Fox and Briar
    January 27, 2016 at 4:29 pm

    OMG, I need to try this! Potato chips are one of those snacks I try not to keep in the house becuase I can’t resist them. I love the idea of making a quick small and healthier batch! Pinning!

  • Reply
    January 26, 2016 at 6:20 pm

    I am sold! Very curious also about the possibility of trying them with sweet potatoes, or even other veggies, like parsnips….

    they look simply AMAZING!!!!

    • Reply
      January 26, 2016 at 7:29 pm

      And beets! I’ve made all these the regular way, now it’s time to try them in the micro 🙂

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    January 26, 2016 at 7:34 am

    Thank you for the excuse to finally purchase a mandoline. So long on my list of things I want; but I always hesitated. Do I really need it, I’d ask myself. Yes, Sue Moran says so!

    • Reply
      January 26, 2016 at 10:08 am

      Oh Rosemary you are going to be so glad you finally got one, I use mine so often — it’s one of best kitchen tools I’ve ever had.

  • Reply
    Mary Ann | The Beach House Kitchen
    January 26, 2016 at 4:52 am

    OMG Sue, I can’t wait to try these! I’ve made chips in the oven and the deep fryer, but never in the microwave! What a great quick snack! And one of my faves to boot!!

    • Reply
      January 26, 2016 at 10:13 am

      I know — I’ve made them all kinds of ways too but this is a first. And I’m a serious chip-a-holic, so I’m stoked!

  • Reply
    Tandy | Lavender and Lime
    January 25, 2016 at 9:24 pm

    these are one of my favourite treats and I have a special ‘plate’ for them that has holes in it. I must confess that lately I have just been buying them which is so lazy of me 🙂

    • Reply
      January 26, 2016 at 10:14 am

      A special plate? I have to find one 🙂 Thanks for visiting Tandy!

  • Reply
    Gerlinde in Washington
    January 25, 2016 at 6:47 pm

    Wow! I wish I had a potato handy; can’t wait to try this!

    • Reply
      January 26, 2016 at 10:15 am

      Go get one Gerlinde — you’re going to love this!!

  • Reply
    Diane {Created by Diane}
    January 25, 2016 at 6:46 pm

    Oh I just LOVE potato chips and I can’t wait to make these they look irresistable!

  • Reply
    January 25, 2016 at 6:33 pm

    Perfect timing! Snowed in since Friday and all snacks are gone- These look like a perfect solution. 🙂

    • Reply
      January 26, 2016 at 7:47 pm

      I hope you thaw out soon Betty!!

  • Reply
    Laura (Tutti Dolci)
    January 25, 2016 at 4:22 pm

    I’m glad to hear these are skinny chips because I know I’d eat the entire batch! 🙂

    • Reply
      January 25, 2016 at 5:31 pm

      Tell me about it 😉

    • Reply
      January 26, 2016 at 7:47 pm

      You and me both Laura…

  • Reply
    Rachel Cooks
    January 25, 2016 at 12:56 pm

    These look amazing! Best thing ever, right?!?! 🙂

    • Reply
      January 25, 2016 at 3:02 pm

      Thanks for the fabulous inspiration Rachel!

  • Reply
    Jennifer @ Seasons and Suppers
    January 25, 2016 at 12:28 pm

    I love these and I’m no longer afraid of my mandoline since my husband bought me steel a glove thingy for Christmas 😉

    • Reply
      January 25, 2016 at 3:01 pm

      I definitely need one of those…

  • Reply
    January 25, 2016 at 11:27 am

    Hi Sue – on the devonshire cream – it finally worked when I baked it again for another twelve hours! I am going to try these chips tonight and will let you know how they go!

    • Reply
      January 25, 2016 at 11:30 am

      I think you must have had too much cream, or it was too deep? I’m glad it finally worked!

  • Reply
    January 25, 2016 at 10:54 am

    definitely will try this technique
    on sweet potato chips.
    amazing tools…mandolines!
    thanks for sharing…

  • Reply
    January 25, 2016 at 10:40 am

    Hi Sue, this is genius….I can see myself getting into a lot of trouble with this one.

  • Reply
    Chris Scheuer
    January 25, 2016 at 7:54 am

    I’ll take that big beautiful handful!! I’m making these today!! Maybe right now!!

    • Reply
      January 25, 2016 at 8:07 am

      I make a handful at a time, and keep the potato in the fridge — it’s amazing 🙂

  • Reply
    Tricia @ Saving room for dessert
    January 25, 2016 at 7:51 am

    You have the best recipes Sue! LOVE, love, love this idea. Can’t wait to try it. Still snowed in at our house today – and we have potatoes! Thank you.

    • Reply
      January 25, 2016 at 8:08 am

      It looks like you’re set to have some fun — you just need your grandson, he’d love this!

  • Reply
    January 25, 2016 at 5:43 am

    Your pics are heavenly this morning:) Will try.

    • Reply
      January 25, 2016 at 7:08 am

      Monique these are seriously wonderful, I’ve spent the past week raving about them to everyone!

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!