This year, as so many people embark on eating healthier, I began researching easy recipes with little preparation. One of the easiest recipes I found was microwave potato chips. Microwave potato chips are one of the easiest things to make in the microwave, and they are considerably healthier than the ones found in your typical, name brand bag. Plus, as long as you make them thin enough and cook them long enough, they still have that satisfying crunch we all love.
There are two main reasons microwave potato chips are healthier than the normal kind. The first is that these potatoes are baked, not fried. Frying food generally causes it to lose more nutrients and gain more fat than cooking through other methods. Secondly, I use olive oil for the potato chips instead of fattier oils common to brand name potato chips. While the olive oil does give the potato chips a slightly different taste, the chips, in my opinion, remain just as addictive. And making them healthier gives me an excuse to eat more of them.
The hardest part about making the microwave potato chips is probably the actual slicing. The slices of the potato need to be really thin in order to get just the right amount of crisp. Recipes online say to use a mandolin (a kind of grater) to ensure extra thin slices with less work, but let’s be honest, most college students do not own a mandolin. Instead, I used a sharp knife and cutting board. Don’t be concerned if the slices don’t come out as perfect circles. The chips will still taste delicious.
Next, rinse the slices in cold water. It’s not an entirely necessary step, but rinsing the potatoes ends up making them crispier and less likely to stick to the paper towels in the microwave. Now, put the slices of potato in a large bowl or bag. You can use a Ziploc bag like I did, or you could even just use a bag like they have at the grocery store to put produce in. Either one is fine. Add 2 and a half tablespoons of olive oil and 2 tablespoons of a mix of spices, or just salt and pepper. You can use whatever flavors you want. If you want to be really fancy, you can use a mix of paprika, oregano, salt, pepper, garlic, Mediterranean basil leaves and chili powder. In this case, I personally decided to meet somewhere in the middle. I got a 5 salt- 5 pepper mix and added 2 tablespoons to the bag. Now, seal the bag, and mix the potato slices really well with the mixture. You want every slice to be coated in spices and olive oil.
To cook the chips, you need to have a microwaveable plate. Cover the plate with a few layers of paper towels. Place a layer of potato chips on the plate. You will probably have to do multiple batches depending on the size of your potato and thickness of your slices. Microwave on high for three minutes. Don’t worry, the popping is natural. After the three minutes are up, turn the slices over, so the chips will cook evenly. Be careful though! The potatoes get very hot in the microwave. Microwave the chips for 2 to 4 more minutes depending on your microwave and also the thickness of your chips. Just keep an eye on them. When they are turning brown on top, that probably means they are done. To finish, you can sprinkle some more salt on top of the finished chips, or leave them how they are, depending on how salty you want them.
And viola! You have some scrumptious potato chips. And one of the great things about potato chips is that there are so many possibilities. Do you like salt and vinegar chips? Try replacing some of the olive oil with vinegar. How about ranch chips? Stores sell pre-packaged dry ranch mix that you can add to the bag. You could probably even try this recipe with different kinds of potatoes, such as sweet potatoes or purple potatoes.
Don’t be afraid to experiment! Sometimes the strangest combinations end up yielding the best results.
- 1 Russet potato
- 2 ½ tbsp. olive oil
- 2 tbsp. salt and pepper/ spices
- Slice potato into very thin slices. One potato should wield a lot of slices. Put slices in a plastic bag or a bowl
- Add olive oil and spices to the bag. Seal the bag, and mix everything together. All potatoes should be coated in mixture.
- Lay a few layers of paper towels on a microwaveable plate. Put a single layer of the potato chips on the plate, making sure none of the slices touch. Put in microwave and cook on high for 3 minutes.
- After 3 minutes, turn the slices over, so the chips cook evenly. Cook for another 2-4 minutes, depending on your microwave and how thinly you sliced the potatoes.
- And you’re done! Let the potato slices cool for a minute, so they don’t burn when you touch them, but I recommend eating them warm. These chips can keep for up to 3 days in a sealed container.