How to Make Potato Chips in a Microwave | Food Wishes

Fold a sheet of parchment paper in half and then in quarters to create a pointed end.

Cut a circle from the parchment paper that fits the plate being used.

Crumple the parchment paper into a ball and flatten it back out for flexibility.

Use an adjustable vegetable slicer (mandolin) to slice a well-washed but unpeeled russet potato into thin slices.

Place the potato slices in cold water to wash off starch.

Rinse the potato slices in clean water until the water is clear to ensure they are starch-free.

Dry the potato slices on a clean kitchen towel, blotting the tops with another towel to remove excess moisture.

Brush vegetable oil generously over the parchment paper.

Arrange the potato slices on the parchment without overlapping, brushing a little oil over each slice.

Microwave on high for 3.5 minutes, then flip the chips over using tongs or a spatula.

Microwave for an additional 2 minutes, observing for browning spots.

Continue microwaving until the chips are golden brown and stiff, about 7-8 minutes total.

Transfer the chips to a cold plate to cool, which will make them crispier.

Season the chips with salt or any desired spices while they cool.

Equipment Needed

Spice Level:

Dietary