Microwave Potato Chips

  • Active Time 15m
  • Total Time 45m

4 servings, 1/2 cup each

Here we toss thinly sliced red potatoes with just a touch of olive oil then pop them in the microwave for crispy, healthy potato chips.

Make Ahead Tip: Store in an airtight container for up to 3 days.


  • 1 pound red potatoes, unpeeled, scrubbed
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt


Slice the potatoes into thin (1/16-inch) rounds. Place the slices in a large bowl and cover with cold water. Let soak for 30 minutes.

Drain the potatoes and dry thoroughly on paper towels. Combine the potatoes, oil and salt in a medium bowl; toss to coat evenly.

Coat a microwave-proof plate with cooking spray. Arrange some of the potatoes in a single layer on the plate. Microwave, uncovered, on High for 3 minutes. Turn the slices over; continue microwaving until the potatoes start to become crisp, another 3 to 4 minutes. Check frequently and rearrange the slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp up even more as they cool.) Meanwhile, repeat the process with remaining potato slices.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7693

nutrition information per serving

95 calories; 2g total fat; 0g total saturated fat; 0mg cholesterol; 297mg sodium; 18g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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