How to Make Delicious, Healthy Homemade Potato Chips With a Microwave!





Introduction: How to Make Delicious, Healthy Homemade Potato Chips With a Microwave!

Looking for a healthy, low-fat, easy, and delicious alternative to store-bought fried potato chips? Look no further!

Step 1: What You Need

1 Potato
1 Microwave-safe plate
1 Microwave

Flavoring (Optional)

Step 2: Cut the Potato

Cut the potato into thin slices, as thin or as thick as you'd like.

Using a vegetable or cheese slicer (often found on a side of a cheese grater) works well.

The thinner the slice, the more quickly it will cook and the crispier it will be.

Step 3: Lay Potato Slices on Plate

Arrange the potato slices on the plate with the thinner slices on the outside and the thicker slices on the inside. This will provide for more even cooking.

Step 4: Add Flavoring

Add any desired flavoring. I have tried salt, salt and vinegar, cayenne pepper, seasoned salt, and garlic powder.

Step 5: Nuke It.

Put the plate in the center of your microwave and set it for five minutes. (cooking time will vary depending on how many chips you are making and the thickness of the slices)

Step 6: Watch the Chips

You have to watch the chips as they cook, because cooking time varies greatly. The chips are done when brown spots develop and they become crispy. Cook them as long or as little as you like to change the degree of crispy-ness.

Step 7: Enjoy!

Enjoy the chips and feel good in the fact that you are eating a low-fat, healthy alternative to traditional potato chips.



  • Science of Cooking

    Science of Cooking
  • Pocket-Sized Contest

    Pocket-Sized Contest
  • Spotless Contest

    Spotless Contest

We have a be nice policy.
Please be positive and constructive.




If you want to add cheese of any kind, do it in the last half-minute of the process. Don't overcook it. For an 1000W microwave lamp running at 100% power:

slice of cheddar, gouda, emmentaler: 10s
farmhouse cheeses, very fat, but somewhat dry, lightly astringent: 20-30s
extra-dry cheese like italian Parmesan: 30s-1minute -> this is your best bet!

Don't microwave blue-green cheeses. Nasty. Most should be eaten cold.
You may have some success with light white cheeses such as Brie, Camembert, certain regional varieties. Greek feta is not a good idea either.

Avoid factory-melt cheeses. They use various potassium salts which still linger. Microwaving them further transforms the composition of the cheese, making it unsuitable for eating, if not toxic.

wow! you must know your cheeses!

Hello!! I got ur book on my i-phone yesterday and I tried this recipe from that book. It is a good recipe but Chips stick to the plate after I take them out of Microwave after 5 minutes of cooking. Please suggest some way to get rid off this problem. I directly placed the chips on Microwave plate coz I was not sure the plates I have are Microwave safe or not as We usually use stove and microwave is only to use when gas is not available.

i had that same problem. what i did was put a tiny bit of spray on olive oil and/or butter. i also microwaved mine for about 3 minutes instead.

you could use a glass or microwave friendly plastic plate.

This is very good recipe especially for those who are dieting.

Pretty good and fun to make!


hahahah .. we too started making papadums that way and then took it 100 steps further with the Papadum Express tray!

Nice one, nonetheless :))

So one of my chips started sparking but I threw it out and then everything went fine. Also, mine stuck to the paper as well. Not only is this a good snack but it also helps steam any old food off your micro wave!