These Easy Microwave Potato Chips are so crispy, crunchy and totally snackable! You will love them, and they’re ready in just minutes!
If you’ve got potatoes, within minutes, you could be eating chips. And I promise you, they are so much better than store bought! They’re super simple to make, and if you use fingerling potatoes like I did, then you get pretty colors too!
I always try to pick the bag with purple, red and yellow potatoes in it so that I have a rainbow of colored chips!
I purposely took quite a few pictures while making these, so that you could see what they looked like when I did them. My results were so good, that I thought my readers would appreciate knowing how I got them so crispy and crunchy!
You can see in the photo above that the purple and red chips look a bit dried out. That’s OK! Part of that is due to me snapping photos for an hour, but what I realized as a result, is that I think it really helped them get crispy and crunchy because they didn’t have much excess water in them!
I absolutely love the way the purple potatoes look when they are cut! They have a variation of colors that sort of look like flower petals. So pretty! But see how they’ve sort of dried out a bit here?
No worries, they really weren’t out that long while I photographed them, but I had cut them in paper thin slices using my mandoline.
If you have a mandoline, you know what I’m talking about! On the thin setting, you’ll get your chips perfectly thin and ready for crisping!
I’m not really crazy about this photo of them in the bag, but I wanted to show you how dull they might look when you pick them up at the store. Again, you can see an assortment of purple, red and white potatoes – which is exactly what I wanted! What I also love is they are smaller than say a russet potato, so they make nice, small, snackable chips – and they’re cute too! Who doesn’t like a cute chip? It’s a cute little chippy! 😉
Sliced up, they’re about the size of a quarter, or maybe a .50 piece, if you remember those!
And, you can make them for cents on the dollar too! No more pricey potato chip bags!
Now one word of warning…provided you don’t slice your fingers off using the mandoline if you happen to have one of those cushioned mats in your kitchen like I do (see below), whatever you do, don’t drop a chip, because you’ll likely never see it. See?
And, the next thing you know, you’ll find it stuck to the bottom of your heel.
What’s you’re favorite color?
- 1 bag fingerling potatoes
- olive oil
- sea salt
- Wash and thinly slice fingerling potatoes on thin setting using a mandoline slicer.
- Cover a microwave-safe plate with parchment paper. Brush olive oil on parchment paper (do NOT toss potato chips with olive oil!). Place potatoes in a single layer on the plate, being sure their edges do not touch (otherwise, they will stick together!). Sprinkle with sea salt.
- Place in microwave and heat on high for 2 and ½ to 3 minutes*. Watch them closely to be sure they do not get to brown.
- Remove from microwave and serve! Repeat process until all potatoes are crispy and crunchy!
Recipe modified from The Kitchen on Food Network TV.