I’ve done a few recipe roundups for Cosmo featuring chips of all kinds. While digging around the web looking for chip recipes, I discovered a tip that I had never known before – you can use the microwave to make chips!
I couldn’t believe it. No matter how many blog posts or articles I read about the technique, I just didn’t think the microwave would actually work for making chips. Of course I had to give it a try and, I am here to attest, that this trick works beautifully! You don’t even have to use oil, making these chips healthier than the traditionally fried (or even baked!) variety.
The chips come out really light and crispy. My family loved them, especially Nate and Cate. Nate couldn’t believe they were homemade, let alone cooked in the microwave! You can pretty much use whatever kind of potatoes you like, and you can even use other vegetables, too. I saw plenty of microwave chip recipes out there using foods like sweet potatoes. I haven’t tried anything but potatoes myself, but I think I might have to!
A quick note on the preparation: while you can slice the potato with a sharp knife, I would highly recommend using a mandoline slicer so that your potatoes are all the same thickness. Plus, a mandoline is just plain faster. (If you’re looking for a mandoline, my friend Angie gave me the Chef’n Sleekslice handheld mandoline as a gift and it’s awesome. It’s easy to use, works great and takes up a lot less cabinet space than the bigger mandolines you normally see. I highly recommend it!)
One more quick note: the process is a little time consuming. It takes a few batches to cook one potato but, while it takes a little time, the process is incredibly easy. Just have a book or a podcast handy while you are cooking!
- Slice one small potato very thinly. You do not need to peel the potato first, although you can. Use a mandoline to get very thin, evenly-sliced potatoes. You can also use a sharp knife, it will just take some patience and a little more time.
- As you slice the potatoes, put them directly into a large bowl of water. Once the entire potato is sliced, drain off the water, refill the bowl with water and let the potatoes soak for about 5 minutes. Keep the potatoes in the water until it’s time to cook them.
- Cut a piece of parchment paper to fit the size of the glass tray in your microwave. Place the parchment paper directly on the glass tray.
- Place a few paper towels flat on your counter. Remove some of the potatoes from the water, place on the paper towels, and dab dry with another paper towel.
- Spread potato slices evenly on the lined microwave dish, so that they are not touching. Sprinkle evenly with some salt.
- Cook for 2 minutes on high. Flip potatoes, sprinkle second side with a little more salt, then cook for 2-3 more minutes. Watch the chips and remove them from the microwave as they turn a light golden brown. (Some chips will be taken out sooner than others.)
- Repeat the drying and cooking process until you’ve used your entire potato, probably about 3 batches total. You can reuse the parchment paper for each batch. If the paper starts to curl, just flip it over between batches.