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Fat Free Potato Chips

I will admit that I was completely astounded that this worked.

I made potato chips – crispy, salty, tasty potato chips – without using oil. And I did it with my microwave.

For a few years, I didn’t have a microwave because, let’s face it, the one thing you really need a microwave for is to thaw some varieties of frozen food. And 90% of them can be done in some other way. But a microwave is a convenience that I like. I use it, now that I have one, to heat water for tea, melt chocolate, warm up leftovers and, now, to make potato chips.

I spotted the recipe for Uncle Bill’s Microwave Potato Chips completely by accident and was compelled to try it. After washing and drying them, I sliced my potatoes as thinly as I could, leaving the skins on. I lightly sprayed a Pyrex baking dish (microwave safe) with cooking spray in case anything should decide to stick, popped the potatoes in and salted them. I kept an eye on them as they cooked, since each batch needed either more or less time, depending on thickness. The potato chips were crispy and delicious. I didn’t even have to re-oil the dish between batches, since nothing stuck!
My mind is still reeling, but at least I have a snack to help me get through it.
Thanks, Uncle Bill!

Microwave Potato Chips
Russet (or baking) potatoes
salt or salt blend

Scrub potatoes, leaving skins on and slice potatoes as thinly as possible into even slices. No slice should be more than 1/16 inch thick (less than 1.5 mm). Lighly oil a pyrex baking dish with cooking spray and place potato slices in a single layer. You will probably have to cook the potato in batches. Evenly salt or season potatos as desired.
Microwave, on high, for 3-6 minutes.
Most batches took me about 4 minutes, but it is best to watch (just like popcorn) to prevent burning.
Remove from dish and repeat with remaining slices until all the potato has been cooked.

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  • Samantha
    November 15, 2005

    Now that is magic… can’t wait to try that at home. Hey, if we had a sharp knife at work I could try those as an office snack!

  • Mika
    November 15, 2005

    The chips look delicious. I tried the exact same recipe a month back but the potatoes stuck too much. I could not get the specified thickness. Did you use a mandoline for those even slices?

  • Alice
    November 15, 2005

    Huh…I’ll have to try it!

  • Dawn
    November 15, 2005

    It surprised me that they got crisp. I’m always amazed at the stuff they come up with! I recently have been seeing commercials for frozed french fries that you make in your microwave that get crispy. I don’t have a mandoline, tho…those slices look pretty thin (and even, too)!

  • Nic
    November 15, 2005

    Samantha – Oh, that would really impress people at work!

    Mika – I think the trick is getting them pretty thin. I just used a knife; I don’t have a mandoline, unfortunately.

    Alice – You’ll be suprised. Cut thikly!

    Socalfoodie – I’m suprised at the products they’re coming out with, too. These are missing the trificial ingredients that I’m sure the commercial products are packed with though. Just me, a potato and my (sharp) knife!

  • Nupur
    November 15, 2005

    I could never make such thin slices with just a knife…you are impressive, Nic. I do own a mandoline though so I am going to try these!

  • Heather
    November 15, 2005

    Thanks for sharing these, I am definitely going to try these out.

  • Tokyoastrogirl
    November 15, 2005

    Wow!!! I can’t wait to try these- they look delicious. I think I will try and make different flavors- I have such a weakness for sour cream/onion chips. Thanks!

  • Anna
    November 15, 2005

    I wasn’t able to really master these until I bought a mandoline. Once I started cutting them evenly, they cooked up better.

  • Niki
    November 15, 2005

    Hooly dooly! What a fantastic idea. Definitely trying this one. A few girlfriends are going down to a beach house this weekend. I think it’ll be the perfect occasion to try them.

  • Pille
    November 16, 2005

    This is most interesting!!! I made potato chips few weeks ago (using blue potatoes!!!), but I fried them in oil. I’ll try your microwave method next time.

  • rae
    November 16, 2005

    in my pre-mandoline days i tried this method with super spotty results. but those look so darn good (and the almighty potato chip is my all time favorite snack) that i’m gonna have to get up…right…now….and try again!

  • Rekha Menon
    November 16, 2005

    Nice potato chips.I run a blog on Quick Easy Receipes. You may check it out.

  • rae
    November 16, 2005

    i had to race up from the computer and try them. absolutely perfect.

  • tina
    November 16, 2005

    Those look amazing. Do they keep at all or do they get soggy? I’m gonna try em either way, but it would be great if I could bring them to parties…..

  • Sara
    November 16, 2005

    I have to agree with everyone else, those look great. Healthy potato chips would be a dream come true for me!

  • Michele
    November 16, 2005

    What a great idea! Can’t wait to try it!

  • rokh
    November 16, 2005

    wanted to get a microwave for a long time. now you had just push me over the edge!

  • Piggy
    November 16, 2005

    I can’t help but repeating what others had said, this looks fantastic! What a great idea!

  • Jessica
    November 16, 2005

    I tried making potato chips in the oven. It was more complicated-I soaked them in water to get rid of the starch, then patted them dry, doused them in oil, and flipped them to prevent burning. And they were still soggy after getting brown! I’ll try your recipe.

  • Culinarily Obsessed
    November 16, 2005

    oh my goodness! I have just found my experiment for tomorrow..Nic thanx so much for sharing this. I cross my fingers I have success with this as u have…these will be a wonderful treat if I can get them to crisp up.

  • stef
    November 17, 2005

    ooh, a microwave! now why didn’t i think of that when i did my roast sweet potato slices??? that would’ve made it so much easier.

  • elizabeth
    November 17, 2005

    i have made these before and they are wonderful! i can’t wait to try em with some rosemary and a drizzle of olive oil 🙂

  • Astrid
    November 17, 2005

    They are indeed very good, thank you for sharing the recipe. It’s magic to have such light and tasty chips.

    But… there is a catch. Unless I am mistaken, you can only make a very small quantity at one time (since you can’t layer the chips). Making several batches is OK, but I’m concerned it uses tons of electricity to keep my microwave running so long…

  • Cathy
    November 18, 2005

    What a great idea!

  • jebcat
    November 18, 2005

    I tried the recipe as soon as I left my computer, but alas, they stuck to the dish. My mom suggested to cook the chips on a silicone baking sheet–they turned out perfect without using any oil at all!

  • Nic
    November 18, 2005

    Astrid – That doesn’t worry me much, personally, since it takes a fair amount of electricity or gas to bring oil for deep frying up to temperature (the alternative). But it’s you’re uncomfortable, by all mans, use other methods!

    Jebcat – What a great idea! I knew that silicone must have some bonus uses.

  • myCoffee
    November 20, 2005

    I tried your recipe and my family and I loved the chips. Thanks for a quick and yummy recipe!

  • Niki
    November 20, 2005

    I tried it this weekend – but it wasn’t such a success. Each batch took about 15 minutes to cook, and they ended up flabby and chewy rather than crispy (and they stuck to the container). In fact, I overheated the microwave and it shut down! Very worried there for a while, as it was my friend’s parent’s house!
    I think I might try again at home in my stronger microwave, with better potatoes (there were cheap potatos of unspecified lineage at the small beachside town supermarket)

  • Nic
    November 21, 2005

    I definately think that a reliable microwave would help. 15 minutes? Wow! Could you heat anything in it? =)

  • Culinarily Obsessed
    November 23, 2005

    I have to admit, I was a bit disappointed when I tried these chips out the other day. Maybe if I seasoned them differently..they just had too much of a raw potato taste to me, but they were fully cooked & crisp. I guess it was the lack of frying that left them with that raw-ish flavor.

    Great concept though, but it was apparently lost on me..lol

  • Lady J
    November 29, 2005

    I wonder if anyone has made these with yams or sweet potatoes? Successful?

  • Anonymous
    March 26, 2006

    I turned them half way through and they cam e out perfect!! I can’t even beleive it!!

  • Vineela
    March 27, 2006

    i like the way u did potato chips.
    iam going to try it. thanku

  • Carrie
    April 4, 2006

    Has anyone used sweet potatoes or yams for this recipe, and if so – did they turn out?

  • Sarah
    July 31, 2006

    I just made these with yams and I put garlic salt on them, yummmmy!

  • tanya
    March 18, 2008

    oh this was ymmmmmmmmmmmmmmmmmmm…………………

  • bubly
    March 18, 2008

    oh cool
    i love it

  • Lori
    August 17, 2008

    This looks so good! It’s funny… a doctor just warned me about deep-fried and oven-baked carbohydrates when I asked medical questions
    regarding junk foods. This recipe might be exactly what the doctor order (excuse my pun).

  • Anja
    September 16, 2008

    I’m a big fan of these. Yes, I’ve tried the recipe, and it just worked so good and tasted great.
    Who needs oil – when you have a microwave?!

  • mary
    February 25, 2010

    i was a bit skeptical, but OMG!!, they were very good. think i’ll try some garlic and onion powder on the next batch. thanks for the recipe.

  • carolyn
    March 1, 2011

    i tried them this afternoon and was completely astonished the chips where crispy and i used practically no oil also i sliced them manualy with a sharp knife

  • Mark
    March 30, 2013

    Interesting — but technically not fat free since you’re using oil in a spray form to keep it from sticking. The name is a bit misleading.

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