Microwave Potato Chips

  • Level: Easy
  • Yield: 4 servings
  • Total: 25 min
  • Active: 20 min


2 large Yukon Gold potatoes (about 1 pound)

3 tablespoons olive oil 

Kosher salt


Special equipment:
a mandolin
  1. Thinly slice the potatoes about 1/16-inch thick using a mandolin. Put the potato slices in a large bowl of cold water and stir to release the starch. Drain and refill the water as many times as necessary until the water remains clear. Line a baking sheet with paper towels. Transfer the potatoes to the paper towels and pat dry.
  2. Line a large microwave-safe plate (the biggest that will fit in your microwave) with two layers of paper towel. Arrange as many potato slices on the paper towels as will fit in one layer without touching. Lightly brush the potatoes on both sides with oil and sprinkle lightly with salt. Microwave at full power for 3 minutes. Flip the slices over and microwave at 60-percent power until crispy and golden brown in spots, about 2 minutes more. Transfer the chips to a serving bowl and repeat with the remaining potatoes.
Let's Get Cooking!

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4 Reviews


Gosh, these were so good and crunchy!  I only had one potato left, and the chips went quickly between my husband and son.  My son asked me to go back to the store for more potatoes so I could make some more chips, haha!  I followed the given directions for the first plate, but had to put them back through the 2-minute / 60% cycle 3 times before they were done.  So I thought maybe if I did the second plate at 4 minutes (and then 3 mins at 60%), that might be enough without having to put them back in again.  Turns out they were perfect at 4 minutes, without needing to flip them for the 2nd cook.  The third plate, for the rest of the potato slices, was also perfect at 4 minutes, without needing a second cook.  Served these with grilled cheese sandwiches. 

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