Microwave Potato Chips

Crispy, oil-brushed potato chips cooked entirely in the microwave with just one russet potato and pantry staples. Fast, simple, and surprisingly crunchy!

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yield: 4 servings

Ingredients

1 large russet potato, scrubbed 2 tablespoons canola oil Salt to taste Parchment paper

Instructions

1. Fold parchment paper into a circle to fit your microwave-safe plate. 2. Thinly slice potato using mandolin or sharp knife. 3. Rinse slices in cold water and pat dry completely. 4. Brush parchment paper with a thin layer of oil. 5. Arrange potato slices in a single layer on paper and brush tops with oil. 6. Microwave on high for 3½ minutes. 7. Flip chips, then microwave in 30-second intervals until golden and stiff (about 4 more minutes). 8. Transfer to cool plate and sprinkle with salt. 9. Repeat with remaining slices. 10. Cool completely before serving.

Notes

Use parchment paper, not wax paper. Crispiness improves as chips cool. Cooking time varies by microwave wattage. For softer chips, reduce cooking time slightly.

Nutrition

Calories: 135
Fat: 7g
Saturated fat: 1g
Sugar: 0g
Sodium: 5mg
Protein: 2g
Carbohydrates: 17g
Fiber: 1g