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Crispy Skinny Microwave Potato Chips in Minutes

Crispy Skinny Microwave Potato Chips

Make crisp, lightly salted potato chips in the microwave with one potato, 1 teaspoon of oil, and a few minutes of cooking time. The chips become even crunchier as they cool.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium potato, about 5-7 ounces (140-200 g) Medium russet or Yukon Gold potato
  • 1 teaspoon Olive oil or neutral cooking oil
  • 1/4-1/2 teaspoon, or to taste Fine salt
Optional Seasonings
  • As needed after cooking Black pepper, paprika, garlic powder, or dried herbs

Method
 

Step-by-Step
  1. Scrub and dry the potato thoroughly. Peel it if you prefer, although leaving the skin on adds rustic color and texture.
  2. Slice the potato extremely thin, about 1/16 inch (1-1.5 mm), using a mandoline or a sharp knife. Pat every slice dry to remove surface moisture.
  3. Lightly coat the slices with 1 teaspoon of oil and sprinkle with 1/4 to 1/2 teaspoon fine salt. Toss gently so the slices are coated without becoming greasy.
  4. Line a microwave-safe plate with parchment paper. Arrange the potato slices in one flat layer without overlapping.
  5. Microwave on high for approximately 3 minutes. Turn the slices and continue cooking in 30-60-second increments until browned and crisp.
  6. Let the chips stand for 1-2 minutes before serving. Add optional black pepper, paprika, garlic powder, or dried herbs after cooking.

Notes

Microwave power, potato moisture, and slice thickness affect the cooking time. Watch closely near the end because chips can go from pale to burnt in a few seconds. Later batches may cook faster because the plate and microwave are already hot. Use parchment paper, not wax paper.