How To Make Potato Chips In The Microwave

Make your own low fat potato chips–no oil or deep frying needed–by using the magic of your microwave. A cheaper, healthier, low-fat alternative than store bought.

Microwave-Potato-Chips (570x760)-frameA couple of days ago I happened to be browsing on the Web and came upon this concept of making potato chips in the microwave by I made a “huh” sound. When you hear the sound of “huh” coming from me, you know that a light bulb just went off and I’m thinking it’s pretty cool enough to attempt. So I did. I started by using a red potato instead of a russet potato and…well…I’ll shamefully report it didn’t turn out well. It wasn’t pretty. In fact,when their directions said to cook on high for 3 minutes, turn over and continue cooking? Well, when my timer went off at the first 3 minutes and I went to turn them over? They were burnt crisp. I’m not talking lightly browned…I’m talking cooked beyond recognition. Waaah. What to do? I tried again and they burnt AGAIN! So I thought, well, I won’t waste any more time on red potatoes (I’m quick on the draw).

Not wanting to be defeated, I decided to go into the cellar and draw out some russett potatoes to use. Now THIS is where success came into the picture…I’d like to report that using Russetts worked the miracle I was looking for! Soon I was giddy making batch after batch of microwave potato chips! My daughter and her friends came home and walked into the kitchen. She yelled out “You made potato chips?” I heard her friends in the kitchen laughing and I heard some “crunching” of chips in their mouths and her friends saying “Dude, you’re mom is a good cook.” Then my daughter yelled out “These are really good mom!” Music to my ears.

The next test came when my hubby got home from work and walked into the kitchen (yes, this is our gathering place). I heard the “crunch-crunch-munch” sound. He asked “Did you make potato chips?” I yelled back in the affirmative. “These are really good” Chomp-chomp-chomp. “I mean, they are really good!”. Ahhhh, music to my ears once again.

The down side? It’s not the quickest. It takes a long time to make a small amount, so I don’t suggest making these for a crowd. But I do suggest making them for a snack or to go along with a sandwich.

I asked myself why I would want to take the time to make these when it’s so much easier to just buy a bag of chips? Or buy baked chips? (1) Think low fat people. Low fat. (2) The novelty, of course. So fun and impressive to say you made them in the microwave. (3) They are made without oil and preservatives. Just pure potato, so you get the full nutritional value. I think that’s pretty dang impressive. (4) Cost. So much cheaper than purchasing an expensive bag of chips. (5) It’s so simple to pop on a plate and hit the start button. Better than dragging out a pan, heating up the oven, etc.

The key to making these chips crisp? THIN slices…1/8 to 1/16-inch thick is ideal. You can accomplish this with a mandolin. If you don’t have a mandolin, slice them thin with a sharp chef’s knife. If you can’t get them that thin, no problem. You’ll just enjoy “chewy” chips instead :)

I used one large Russet potato and it made 4 batches. Enough for my family of 4 to enjoy.

Recipe adapted from

How to Make Potato Chips in a Microwave
Prep time
Cook time
Total time
Make your own healthy potato chips--no oil or deep frying needed--using the magic of your microwave. A cheaper, healthier, low-fat alternative to store bought.
Recipe type: Snack
Cuisine: American
Serves: 2-4 servings
  • 1 or more large Russett potatoes, scrubbed and thinly sliced (1/8 to 1/16-inch)
  • Salt, to taste
  • Other seasonings as desired (optional)
  • Olive oil (optional)
  1. Thinly slice the potato in 1/8 to 1/16-inch slices. If you have a mandoline, cut the potato in half and slice on the mandoline. Repeat with the other half of the potato. Immediately immerse slices of potato in cold water. Let soak for 5 minutes.
  2. Rinse the potatoes in cold water until clear. Using paper towels or two clean dish cloths, dry the slices of potato.
  3. Line a microwave-safe dish with parchment paper and arrange as many slices of the potato that will fit in a single layer on the dish. Make sure the slices do not touch each other or they will stick together. You may use paper towels in place of parchment paper, but I found the potatoes really stuck to the towels making it difficult to turn them over mid-way.
  4. If desired, sprinkle your slices with salt or other seasoning. If you desire oil, brush the slices with olive oil, then salt or season as desired.
  5. Place in the microwave and microwave on high for 3 minutes. Stop and flip the slices over and continue microwaving at 50% power for an additional 2-3 minutes. If you see that the slices are beginning to brown, pause the microwave and remove the browned slices and continue to microwave at 50% until they are all crispy and brown. You could try a combination microwave if the results of your crisps are not as desired.
  6. Repeat with remaining batches. Store in an airtight container. For an impromptu snack, slice raw potato ahead of time, soak in water in an airtight container in the refrigerator. When ready for a snack, dry off and pop in the microwave as instructed above.
About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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