DIY Potato Chips (in the Microwave) Recipe

Accidental Locavore Baby PotatoesFor an upcoming piece for the Daily Meal, the Accidental Locavore was thinking about prepared foods you could make on your own, when it occurred to me that I’d seen a recipe somewhere for making potato chips in the microwave. Since there were a few Yukon Gold potatoes lurking in the fridge, why not give it a try? It gave me an excuse to get out my favorite piece of kitchen gear — my mandoline. While it’s not something I use very often it holds a special place in my heart, as it was the very first gift I got from my husband — pretty cool, right?  Other than the mandoline (or some really great knife skills) these don’t require any gear and are really easy.

  • 1 or more potatoes (I used 4 but they were tiny)
  • Salt (use a fine grain salt)
  • Olive oil (optional)
  • Seasonings (optional)

Accidental Locavore MandolineSlice the potatoes very thin using the mandoline. As you slice them, put them in a bowl with cold water. When you have finished slicing, drain the potatoes and rinse them thoroughly. Dry them in a salad spinner or between two clean dish towels.

Arrange the slices on a paper towel on a large plate, or on the turntable of the microwave. If you’re using olive oil, paint them with the oil and salt them. Don’t let the slices touch each other or they’ll stick together.

Microwave on high for 3 minutes. Turn the chips over and microwave for about 2 more minutes (depending on your oven), until they are golden brown and crispy. Keep your eye on them (see below). Serve and enjoy!

Accidental Locavore Potato ChipsMy verdict: Really good and easy to do! Frank and our houseguest were big fans too! Due to attempted multitasking the first batch was overcooked (almost burnt) and over-salted. The second batch was much better, however there was little difference between the ones brushed with olive oil and the naked ones, so for once, health (and laziness) win. While I love Maldon salt for lots of things, it’s too coarse for potato chips, so reverting to regular table salt is probably the answer. I did try some with a rosemary sea salt, but the rosemary really wasn’t noticeable. What did work was brushing the chips with a little vinegar while they were still warm — these were my favorites, but I’m a sucker for salt & vinegar chips! The only downside about making your own is they’re not something that is practical for doing a large amount, so don’t plan on it for your Superbowl gatherings.  My next batch? Really good potatoes from the farmers market and maybe some dehydrated Sriracha for a little kick. And if I become really obsessive, what do you think letting them dry in the fridge overnight would do?




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