Who doesn’t love digging into a bag of potato chips? I certainly do — especially when they’re homemade Microwave Potato Chips.
Crispy, flavorful, and endlessly addictive, chips come in countless varieties from many brands. But why not make your own at home?
I’ve been making these for years, and lately they’ve been popping up all over the internet. I realized I should finally share the simple method.
They’re ridiculously easy to prepare, which is probably why I never thought to post the recipe sooner.
I often get late-night cravings, and these chips are a great solution — I think they’re better than store-bought options.
To be clear: they’re a healthier alternative to many commercial chips. Two batches take about 12 minutes, which is quick and convenient.
There’s no deep frying, and you control the amount of oil and salt, so they’re a lighter choice overall.
The other night my 16-year-old asked me to make them for a school snack.
He’s in band and plays soccer, so long days at school affect what and when he eats. Some days he’s gone from early morning until late evening, so having a simple, portable snack helps a lot.
These chips are a great alternative when your kids want something crunchy. Of course you can pack energy bites or bars, but if they love potato chips, this is a healthier homemade option.
You can customize flavors — try ranch, herbs, cheese powder, chili, or other seasonings added after microwaving. A light drizzle of olive oil helps the seasonings stick.
Homemade snack you might like:
- Oven Roasted Pumpkin Seeds
- Oven Roasted Chestnuts
- Easy Energy Bars
If you make these Microwave Potato Chips, tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking.
Thanks in advance for your support!
Microwave Potato Chips
10 minutes
6 minutes
16 minutes
Easy and tasty homemade chips
Ingredients
- 2 large potatoes, very thinly sliced
- Olive oil, a light drizzle per batch
- Sriracha sea salt or your preferred salt, a pinch or two per batch
Other equipment needed:
- Large bowl
- Microwave-safe plate
- Paper towels
- Sharp knife (or mandoline if preferred)
Instructions
- Rinse the potatoes under cold water and scrub to remove any dirt.
- Slice the potatoes into very thin rounds. A mandoline works well, but a sharp knife yields excellent control. Take your time to slice thinly and evenly.
- Place the slices in cold or ice water to remove excess starch.
- Remove a batch from the water and pat the slices completely dry using paper towels or a clean kitchen towel.
- Line a microwave-safe plate with two layers of paper towel.
- Arrange the potato slices on the plate without overlapping. Lightly drizzle olive oil over the slices and sprinkle with salt or your chosen seasoning.
- Microwave on high for 3 minutes. Let the microwave run the full time for best results.
- After 3 minutes, turn the slices over and microwave another 3 minutes.
- Microwave times vary. If the chips are not yet crisp after 6 minutes, continue microwaving in 30-second intervals, turning slices as needed until they reach your desired crunch.
- Transfer the finished chips to a clean plate and allow them to cool before serving.
Notes
Change the paper towels between batches to prevent sticking and sogginess. The exact cook time will depend on your microwave and the thickness of the slices — test one batch to determine the ideal timing.
Leave a little space between slices on the plate so they crisp up evenly.
The plate will be hot when removed from the microwave; use oven mitts or a kitchen towel. If you avoid microwaves, you can bake chips in a conventional oven on a thin baking sheet lined with parchment — they will take longer and may yield a different texture, so check frequently.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest.