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Microwave chips

Author
Cookinero 11 Nov 2025
930
Microwave chips

Delicious microwave chips are prepared quickly, providing crispy properties to potato slices. To make potato chips in the microwave at home, you need to carefully select the potato tubers. They should be round or oval, with a smooth surface, without depressions and defects. Before making chips, think about what seasoning to use. Perhaps you will like the simplest recipe with salt and vegetable oil to better feel the taste of potatoes.

How to cook Microwave chips

Step 1

Microwave chips

Prepare the potatoes for the chips. Cut the peeled potatoes into thin slices. You can grate them. The thickness of each slice should be about 2 mm. Place the potatoes in a colander and rinse with cold water. Let the water drain.

Step 2

Microwave chips

Prepare the chips. Take a microwave-safe baking dish. Line it with parchment paper. Place the potato slices in a single layer, spaced a little apart. Add a little salt, ground black pepper and spices to taste. Place the dish with the potato pieces in the microwave. Bake at high power for 3-5 minutes. The chips should brown. Important: Do not let the chips burn.

Microwave chips - FAQ About Ingredients, Baking Time and Storage

While the recipe is designed for a microwave, you can still make them in a conventional oven. Bake the potato slices on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes or until crispy, flipping halfway through.
If you don't have parchment paper, you can use a silicone baking mat, which is reusable. Alternatively, you can lightly grease a baking dish with a high-smoke point oil like avocado or canola, but be cautious as the chips might stick more easily without parchment.
Absolutely! This method works well with sweet potatoes, carrots, parsnips, or beetroot. Just ensure they are sliced uniformly thin (about 2mm) for even cooking. Adjust cooking time as needed—sweet potatoes might take a minute or two longer.
Store cooled chips in an airtight container or a paper bag at room temperature. They are best eaten the same day but will last up to 2 days. They will lose their crispiness over time, so re-crisp them in the oven or microwave for a minute before serving.
Yes, but cook in batches. The microwave cooks by distributing energy, so overloading the dish will result in uneven cooking. Use multiple microwave-safe dishes or a large, flat plate, arranging the slices in a single layer without overlapping. Cook one dish at a time for best results.
As written, no, because potatoes are high in carbs. For a keto version, try the method with low-carb vegetables like zucchini, radishes, or kohlrabi, sliced thinly. You might need to pat them dry very well or even salt and press them to remove moisture before cooking. Cooking time may vary.

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