Microwave Potato Chips

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.

Print Recipe

Prep Time 10

Cook Time 8

Total Time 18

Course Snack

Cuisine American

Servings 4 people

Calories 174.8 kcal

Equipment

1 Mandolin Slicer Essential for uniform, thin potato slices.
1 Microwave Safe Plate Ensure it is suitable for high heat.
1 Large Bowl For rinsing potato slices.
1 Clean kitchen towel For thoroughly drying potato slices.
1 Pastry Brush For even oil application.

Ingredients

Main

parchment paper
1 large russet potato scrubbed
2 tablespoons canola oil
salt to taste

Instructions

Gather all ingredients. ALLRECIPES / PREETHI VENKATRAM
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. ALLRECIPES / PREETHI VENKATRAM
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. ALLRECIPES / PREETHI VENKATRAM
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. ALLRECIPES / PREETHI VENKATRAM
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. ALLRECIPES / PREETHI VENKATRAM
Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices. ALLRECIPES / PREETHI VENKATRAM

Notes

Achieving truly crisp chips hinges on two key factors: extreme thinness and absolute dryness. A mandolin is indispensable for consistent slicing. After rinsing the starch, blot the slices meticulously dry; any residual moisture will lead to steaming rather than crisping. Microwave power varies, so monitor chips closely, especially after the initial flip, to prevent burning. They will continue to crisp as they cool on a cold plate. Season immediately after cooking for best adherence and flavor. Experiment with different seasonings beyond just salt, such as smoked paprika or garlic powder, for variety.