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Microwave Potato Chips
Microwave Potato Chips
17 Reviews
From: EatingWell Magazine, January/February 2009
You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1⅓ pounds Yukon Gold or red potatoes, unpeeled, scrubbed
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
Preparation
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Active
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Ready In
- Slice potatoes into thin ( ⅛-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
- Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.
- Make Ahead Tip: Store in an airtight container for up to 3 days.
- Serving size: 12-14 chips
- Per serving: 141 calories; 2 g fat(0 g sat); 2 g fiber; 26 g carbohydrates; 3 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 291 mg sodium; 807 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, ½ fat
Reviews 17
August 20, 2015
By: EatingWell User
sepuuku
SEPPUKU NOW
Pros: They tasted great
Cons: Sepukku
February 22, 2015
By: EatingWell User
Crispier chip tip
I found a way to increase the crispiness. Before you put the finely sliced potato rounds in a bowl for the olive oil coating, place the slices between two paper towels and push down. Eliminating wetness leads to a crispier chip.
I used very high quality olive oil from a specialty store. It worked well .
Pros: quick way to make a small amount of healthy chips
Cons: only works if you only want a few chips ( several batches ).
August 29, 2012
By: EatingWell User
6 HOURS FOR A BAG OF CHIPS
THEY TASTE GOOD BUT TAKE ABOUT 6 MINUTES PER BATCH AND YOU CAN ONLY MAKE 10-20 CHIPS PER BATCH IN A SINGLE LATER. YOU DO THE MATH. BETTER OFF BAKING THEM.
Pros: TASTE GOOD
Cons: TAKES FOREVER!
July 21, 2012
By: EatingWell User
Great flavor and very simple to do
If you want to add flavor buy the popcorn shakers and sprinkle on for flavored chips its wonderful I did ranch and Jalapeno and cheese wonderful!
Pros: low fat, simple, fun
Cons: none
June 22, 2012
By: EatingWell User
Does anyone know what the dip used in the picture of this recipe is?
April 01, 2012
By: fruitbowlk
impressed
I wasn't too sure about this recipe, so I did an experiment. I followed this recipe and I place some in the oven. And I have to say this one came out better. I got a thumbs up from my 5 year old daughter which is a big deal from a very picky eater.
Pros: crispy,healthy, favor.
Cons: microwave.
November 08, 2011
By: EatingWell User
Seasoning
Onion salt is the way to go! It doesn't taste like what you might think. Try it, you'll love it!
October 24, 2010
By: EatingWell User
Amazing! I made them for the first time today, I had to use virgin olive oil because I had no spray on, took a little longer but the crunch was still there. So much cheaper than buying chips and better than waiting an hour for them to bake in the oven.
October 20, 2010
By: Dawn G
The chips turned out great but it's very time consuming if you're doing very many.
