Community Pick
Uncle Bill's Microwave Potato Chips
"These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them."
photo by Andi Longmeadow Farm
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
4-6
ingredients
- 4 large potatoes (russet, yellow gold, white or red potatoes)
- your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
- vegetable oil, for microwave bacon tray
directions
- If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
- If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
- Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
- Remove potato slices in batches onto paper toweling and pat dry.
- If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
- Sprinkle with your choice of herbs or spices or just leave them plain.
- Cover with a microwaveable, round heavy plastic cover.
- Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
- Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
- You do not have to turn the sliced potatoes over.
- If you do not have a bacon tray, use a microwave safe casserole dish.
- Rub the inside of the dish with some olive oil for the first batch of potato chips.
- I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
- After the first batch is done, you do not have to rub the dish again.
- Continue to microwave the remainder of sliced potatoes as noted above.
- If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
- NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
-
ADDITIONAL IDEAS, suggested by Deb K:
- Granulated garlic powder with parsley.
- Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
- Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
-
A great dip is Robert Rothschild Farm Dips:
- Emerald Isle Onion Dill and Horseradish Dip.
Questions & Replies
-
I love potatoes and also love chips so I must try this but Have 1 question; why soak the slices in water for 10 minutes? Must try both ways. Thanks
Reviews
-
Uncle Bill, these are wonderful! My brother wanted something for an evening snack this evening and he insisted on getting potatoes! That split second I decided I would try out this recipe. I did and I'm so glad I did that. I used 3 medium-sized potatoes(peeled and thinly sliced), 1/4 tsp. black pepper and 1/2 tsp. salt. I mixed it all nicely together in a microwave bowl and microwaved these chips on HIGH power level for 7 minutes 29 seconds to be precise! Please note that I did not apply any oil to my bowl and these chips were wonderful - they did not stick to the bowl, though I admit, they did stick to each other, but that was fine, really. They scooped out beautifully and I served them to bro with some tomato ketchup on the side. He was really delighted when I told him that these are no oil French fries! He was really thrilled on hearing that. Thank you so much for posting this recipe. No more of the French fries on the stove with oil and the mess of draining the excess oil on kitchen paper napkins. We'll go with this recipe hereafter! A thousand thanks! -
Great snack... I just joined Weight Watchers and shared this with them (many dubious expressions!). After many attempts of oil, etc...I decided on parchment paper. That corrected the sticking problem. Many thanks Bill! -
I'm making these for Super Bowl Sunday and you are a genious!! These are more than spectacular!! I cannot believe that they're crunchy!! I'll never ever buy chips in a bad again! The first batch I made I used garlic salt and a little red pepper. The second I used onion powder and garlic salt. They even got brown! I can't wait to try all different things. Also, I sprayed the dish with olive oil spray and then srayed the potatoes after adding the spices. Thank you so, so much! -
The first one I tried was chewy, but if you let them cool off for a sec... they are wonderful! I cut mine very thin and have been enjoying trying different seasonings with them! (Even parmesean cheese tastes great) Having a great time playing with all kinds of herbs and spices with these! Wonderful!! -
These potato chips hit the spot. Used garlic salt and nuked them for 6 minutes in a 1000 watt microwave oven. Perfection!
see 321 more reviews
Tweaks
-
so easyyy!!! just remember that the chips should not be layered in any way- they'll get stuck and be soft. i just used a plate sprayed with some fat free cooking spray instead of the bacon tray with oil -
You can also do this but substitute potatoes with sweet potatoes, zuchinni, carrots or any other veggy.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
