For the new kid in the kitchen…

Homemade Potato Chips a la Microwave


Hot pockets, Popcorn, TV dinners… The list of foods you can cook in the microwave is probably endless. However, the list of  easy and delicious  foods you can cook in the microwave is substantially shorter. That’s why for today’s Novice Noms recipe, I give you Homemade Potato Chips made via your microwave.

You might be asking yourself, why would I ever want to take the time and effort to make something that I can just buy pre-made in a bag for about $1… While this seems like a good question, regular readers should know by now, because it’s easy, fun, healthier, and tastes better – THAT’S WHY!I’m not saying to make these anytime you’re craving a salty crunch in your life, but every once in a while, they’re a great and simple way to shake up your snack routine.

The Potato Prep Work:

  1. Take your favorite glass baking dish and rub the bottom down with some vegetable oil (you only need to do this at the beginning, unless you find your potato chips starting to stick after several batches).
  2. Clean off you potatoes thoroughly, but don’t peel. I mean seriously, the skin is one of the best parts!
  3. Carefully, I’ll say it again CAREFULLY, slice the potato as thinly as your knife skills allow. Note: the more evenly you slice them the easier it will be to ensure constant cooking times (also the thinner the slice the less cook time needed).
  4. Soak the slices in cold water for about 10 min. then dry completely.

Baking your Spuds:

  1. Preheat your oven to… oh wait… we’re using a microwave… SCORE! Forget I even mentioned this step.
  2. Place potato slices in your baking dish so that they are laying flat and not overlapping.
  3. Sprinkle some salt, garlic powder, Cajun spices, or whatever other seasonings your heart desires, or your spuds.
  4. Punch in 5 min. and let your microwave do the rest of the work. (Note depending on slice size you may need more or less time… best just to figure this out trial and error style)
  5. When your chips are crispy and slightly browned take them out and toss in any extra seasonings you may desire. Repeat until you’re cooked all of your spuds.
  6. Grab some friends and devour.

That’s all there is to it. These easy-treats have a fantastic potatoey taste, along with a crisp yet chewy texture that’s reminiscent of something you might buy from a greasy stall at a county fair. Unlike the oil soaked mounds of chips that you would find there however, this snack is not deep fried, so it can be technically considered “healthy”.

So next time you reach for an old crinkled bag of Lays, or plan to “pop the top” on your favorite can of Pringles, why not get crafty and zap your own batch of chips. Trust me, you’ll be happy you did!


4 responses

  1. Carolyn

    Okay Novice Foodie- you need to take the plunge beyond snacks and sides. It’s time for a full fledged protein based main course!

    March 2, 2011 at 11:28 pm

  2. Haha. Loving the input! I totally agree. I’m actually planning a healthy homemade chicken nugget dinner post super soon!

    March 2, 2011 at 11:33 pm

  3. Rima Berzin

    since i’m a potato chip addict this seems like a must do. The question is, can I put off gratification (i.e. cutting the spuds) long enough to make them.

    Your recipes rock.

    March 3, 2011 at 1:54 am

  4. phyllis

    great recipe!Thanks !
    I shall use yams instesd of white potatoes
    healthier for me
    Could use a tuna salad recipe

    March 4, 2011 at 4:18 pm

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