Potato Chips made in the Microwave

Pat Duran


This recipe on food52.com- Lara writes-
You'll love the microwavable version of this recipe, which makes a small batch of super crisp chips in about 2 minutes. These chips are great with a sprinkle of sea salt, but even better with the homemade "Baked Potato" seasoning mix, makes these chips taste like Tato Skins. You can use Russet potatoes , sweet potatoes, yams and lotus root.

★★★★★ 3 votes
makes 1 large bowlfull
15 Min
5 Min


3 medium
or large russet potatoes
non stick vegetable oil spray not olive oil spray
sea salt


1/4 c
powdered buttermilk
1 tsp
sea salt
1/2 tsp
dry ground mustard
1 Tbsp
finely chopped chives
1 Tbsp
crispy fried bacon, finely chopped
black pepper to taste


1The key to the perfect crispy chip is the mandolin. you need to get the potatoes really, really thin with a porcelain slicer or mandolin(always use the guard) Set it at 1.3 mm.
Place the slices in a large bowl.
Cover with very cold water, swish and then drain.
2Place the slices in a single layer on a towel, and then gently roll them up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning black.
3Spray the slices with the oil and place in a single layer on a microwave safe plate spray again lightly( can be made on a bacon microwave dish).
Cook on full power for about 1-2 minutes, depending on how many chips fir on the plate.
4You'll likely need to do this in many small batches. Be careful as the plate will be hot. Toss the crisp chips gentlyinto a large bowl and sprinkle with salt or potato seasoning. These will only keep a day or two- who am I kidding they will be gone in 5 minutes! LOL
5Baked Potato Seasoning:
Place all ingredients together in a small bowl and mix to combine. Store in air tight container.

About this Recipe

Course/Dish: Chips, Vegetable Appetizers
Main Ingredient: Potatoes
Regional Style: American