Sides & Snacks Microwave Potato Chips (University Foodie)

Published on September 27th, 2012 | by Rachel Budke


Microwave Potato Chips

I’ve seen a few different posts for microwave potato chips online lately, so I decided that I would try it out and see how it worked.  This is super cool!  Overall I was really impressed with how they turned out.  Take extra care to cut them as thin as you can (1/8″-1/16″), so they turn out crispy.

Adapted from: theKitchn


  • 1 or more Potato, scrubbed clean
  • Cold water
  • Sea Salt


  1. Thinly slice the potato(es), and immediately place the slices in a bowl of cold water.  Let them soak a few minutes, and then rinse them with cold water until the water is no longer cloudy.
  2. Dry off the potato slices and place them in a single layer on a paper towel.  If you have extra slices, don’t over-crowd the paper towel, but work in batches.
  3. Sprinkle the potato slices with salt, and microwave on full power for about 3 minutes.
  4. Keep a close eye on the potatoes, as some will brown faster than others.  Once the slices turn golden brown, take them out of the microwave.
  5. Transfer the finished potato chips to a bowl, and repeat the microwaving process with the extra potato slices.  The chips will stay crispy for a couple of days if kept in an airtight container.


About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

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