Microwave Potato Chips

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I'm showing you an amazing, no-deep-fry, no-air-fry, no-oven method for making perfectly crisp potato chips in your microwave. Not only is this method fast and easy, but this produced one of the best tasting potato chips I've ever had. I know it sounds too good to be true, but it is.

1
Prep Time:
10 mins
Cook Time:
8 mins
Total Time:
18 mins
Servings:
4

There aren't a lot of great reasons to make your own potato chips. Other than a few premium brands, they really aren't that expensive, so saving money isn't an effective pitch. And while it's true these are some of the best tasting potato chips you will ever enjoy, there's no shortage of delicious choices at the store, including whatever brand you grew up eating. So, why do these yourself?

Well, if your potato chip will power is as weak as mine, then the best reason is portion control. If I buy a bag of potato chips, no matter the size or the brand, I will eat the entire bag in a dangerously short amount of time. I try to be good, and start with just one handful, but that's usually replenished before the first half of my sandwich is gone. That's followed by one more handful for "dessert." Finally, I'll polish off the rest of the bag for a midnight snack. Sound familiar?

If I have to make my own potato chips using this very simple method, I don't have worry about those temptations. Even if your potato chip addiction isn't as severe as mine, and you can somehow manage to keep a bag around for more than a few hours, I still think you should try these, so you can enjoy the perfect texture, and incredible flavor of a freshly "fried" chip. Plus, you get to season them up any way you want. So, whether you create your own signature flavor, or simply season them with salt, I really do hope you give these a try soon.

Microwave Potato Chips
Microwave Potato Chips. Chef John

Ingredients

  • parchment paper

  • 1 large russet potato, scrubbed

  • 2 tablespoons canola oil

  • salt to taste

Directions

  1. Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.

  2. Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.

  3. Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.

  4. Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.

  5. Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

    Microwave Potato Chips
    Microwave Potato Chips. Chef John

Chef's Notes:

Quantities will depend on size of potato, but I'm estimating you can get 40 decent slices from a large russet potato.

Cooking times depend on the power of your microwave. I used my 800-watt microwave, but the times for a 1200-watt microwave might be half that much.

Potato chips don't crisp up fully until they cool down. If chips aren't crispy, they need to cook longer. Cooled chips can be re-microwaved for a minute to re-crisp.

Nutrition Facts (per serving)

135 Calories
7g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 135
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 3%
Sodium 5mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 2g
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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