Here is an amazing, no-deep-fry, no-air-fry, no-oven method for making perfectly crisp potato chips in your microwave. Not only is this method fast and easy, but this produced one of the best tasting potato chips you'll ever have. I know it sounds too good to be true, but it is.
INGREDIENTS
- parchment paper
- 1 large russet potato, scrubbed
- 2 tablespoons canola oil
- salt to taste
DIRECTIONS
- Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
- Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
- Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
- Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
- Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.
NOTES
- Quantities will depend on size of potato, but I'm estimating you can get 40 decent slices from a large russet potato.
- Cooking times depend on the power of your microwave. I used my 800-watt microwave, but the times for a 1200-watt microwave might be half that much.
- Potato chips don't crisp up fully until they cool down. If chips aren't crispy, they need to cook longer. Cooled chips can be re-microwaved for a minute to re-crisp.
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