How to Make Potato Chips in a Microwave | Food Wishes

Learn how to make fresh, delicious, perfectly crispy potato chips in a microwave in minutes! This method is fast, easy, and produces one of the best tasting potato chips you will ever eat. Plus, it’s cheaper, healthier, and you can season them any way you want. Enjoy!

[foodwishes]

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[markosheeran]

Chef John always coming through with the best stoner food.

[gillespage]

I been making those for years...
you dont need to wash the chips to reduce the starch, go ahead if you want, I used to. I did not find much difference at least for the type of potatoes I use.
you dont need to pat them dry as the moisture in the potato will re-wet them in the first 2-3 minutes of zapping them.
you dont need to flip them over after 2-3 minutes but you can instead let them cool down for a few minute at that point to let them evaporate the excess moisture for a crisper chip.
Use Flavored oil like crushed hot pepper oil.
Salt the slices before nuking. Other seasoning, eg stuff that burns, keep that for the end.

Cheers!

[namrog]

I was shocked at how good these are. This really seems like one of those "too good to be true" recipes, but it really, REALLY works. I'm dumfounded as to why this hasn't been common knowledge for decades. It's easily the most impressive use of a microwave I've ever seen.

[blueauroraleigh]

for years now I have had this overwhelming frustration when watching Chef John's videos...i just wanna give em more than one thumbs up. such a legend

[boggybunny]

Chef John - from beef wellington to potato chips in the microwave, the man does it all!

[seikibrian]

I like to use two plates, and use the second at the "flipping/turning" stage by placing it face down over the chips and then flipping both plates at together. It's much faster than flipping the slices one at a time, and you don't need a second sheet of parchment because the partially-cooked chips won't stick like they might have when raw.

[christinenash]

YOU HAVE SAVED MY MARRIAGE!!! (I'll get to that in a minute) BUT-THAT WAS BY FAR THE BEST!!!BEST!!!! POTATO CHIPS I'VE EVER HAD!!!! I couldn't stop eating them...YUM! Thank you Chef John... During Covid my hobby was just making different dishes that you've created... Can I say... you have saved my marriage LOL! My husband is a chef but he's from Serbia and he believes the wife should cook for the husband but I am not as good as my husband is... but now all he does is compliment me on all the new dishes I've created...! THANK YOU CHEF JOHN.... And we love to buy so called "Healthy Chips". (I've found a few good ones) BUT NOW THESES!!! I Can't wait to blow my husband away again... Thanks!

[lesliegalen]

I’m allergic to sunflower seeds and most store-bought potato chips are cooked in sunflower oil, so this opens up my life to potato chips! Thank you, Chef John!

[trublgrl]

I'm going to comment this on every potato video: To simplify the de-starching of your potato, whether it's for chips, fries, hash browns, or whatever, use a solid-bottom salad spinner. Fill it with water, swish your potato pieces, lift out the basket and dump and refill the water until it's clear. Then dump the water and spin the potatoes. You will get them super dry in just a minute. Then you can lay them out on a kitchen towel or paper towel, but this will save you paper towels, because they will be dry.
Of course, there is no reason you _must_ use my technique. After all, you are the Johnny Depp, of your Potato Prep. Enjoy!

[shannonwest]

This works well with sweet potatoes too. I can say that with confidence because I just made these with both. Very good.

[johnziebron]

I have tried other methods over the years for making potato chips and this one of Chef John's is the best. If you're like me you'll be making several batches at a time and I have some tips to make that easier. After every 2nd or third batch you'll want to "refresh" the oil on the parchment paper. When brushing the oil on each slice I use a fork to hold it at one end while brushing away from it. This gets better coverage and less messy for your fingers. My microwave is an above the stove unit and the glass tray is as large as anything else you can fit inside. So I use it instead of a separate plate for maximum size batches. Most microwaves have protection circuitry to keep them from overheating and starting a fire. In making multiple batches I discovered that my microwave will cycle off a little (like when setting a lower power level) after using it for over an hour. There is no safety issue but be aware that the cook time may increase a bit as more batches are being made. Just watch until the chips start to brown and everything will be fine.

[Kimipu]

For my fellow lazy people - spray oil works fantastic. You get a very, very small amount of oil but just enough to crisp it up and help flavoring (salt&pepper is great) stick.
Back to the video - the crinkly parchment paper is genius and I'll have to try that next time! Sounds so much easier

[Ottawa]

I first learned about crumpling up the parchment paper from Glen and Friends YouTube channel. He mentions Chef John occasionally. You guys are 2 of my favorite channels.

[stanleysheppard]

Will go and try that right now!

...Ok, tried it. Few notes based on my experience. First, best potato to use is russet potato, I don't recall if CJ said that. Second, thickness is important, 1.5 mm thick slices seem to work the best for the "authentic" potato chips feel, even though sicker slices may be served as a side with a number of dishes. Third, there is no need to turn over potato slices mid way. In my large stationary above stovetop microwave/exhaust it takes 7 minutes to cook outer layer to crispy golden condition under full power. It makes it golden brown on both sides regardless if you turn over potatoes or not. Potatoes in the middle of the tray take one extra minute after you have taken the outer ones out. Fourth, you don't need to use a separate plate, just use the glass tray on rollers that comes with microwave. Cover it with parchment paper - it can be used many times. This gives you an ideal flat surface to lay your slices. Fifth, if you don't have a salt mill you probably should get one - this gives you a fine enough grind to stick to the slices once you have taken them out. Regular finly ground salt seems to roll off too easily. Sixth, to dry potatoes you don't need to use paper towel. Why waste? Simply lay your potatoes on the half of the cotton kitchen towel and pat them dry with the other half.

But overall, thank you so much CJ for this excellent recipe! I'm somewhat of a potato addict, but never make chips at home since I hate to waste oil. With this recipe I can make a right size batch for the two of us with no unnecessary waste! This is perfect and the taste is superb. Without knowing nobody could tell this is nuked vs. fried!

[cloisterene]

My favorite snack, so definitely will try this. Forgot to mention, I always (very successfully) toast both buttered breadcrumbs and fresh pumpkins seeds in the microwave.

[carolyndaughton]

Chef John, I love all of your recipes and the best part about this video is hearing you crunch! You're the best!

[scottmantooth]

*i could see this being really addictive...especially when combined with home made seasoning blends and sauces...BBQ comes to mind first followed by a dusting of cheese powder that you find in mac and cheese boxes...maybe even some Old Bay seasoning or curry spice...*

[owenofhb]

I swear every time I watch chef John I think “that looks so good”

[sarahb]

Thanks, Chef John! I made these this afternoon, using only oil, salt, pepper. They're delicious! I sliced them just a little too thick, though. Next time I'll use one click thinner setting on my mandoline and branch out to some chili lime or salt vinegar chips! The dip is delicious, also! So easy and quick to do. About 20 min start to finish. No more over salted, preservative laden bagged chips for our house!