Oil-Free Microwave Potato Chips
There’s no added oil for these one-ingredient crispy potato chips! Thin slices of potato are microwaved until crunchy, and you can add any seasonings you’d like.
Sounds too good to be true, doesn’t it?
Crispy potato chips…with no oil???!?
…no fat whatsoever???
These potato chips have got that robust crunch. You know, the kind of crunch where everyone in the room stares at you with the “Do you HAVE to chew THAT LOUD?!” look on their face.
Hm…crispy potato chips without oil…how on earth does that happen? The magical microwave. College students rejoice, because this is the one thing you can make in your dorm room aside from popcorn.
There are a few tools that you need to have to make this a success.
The first is a mandolin that can slice the potatoes super thin.
Take your mandolin-cut potato slices and lay them in an individual layer on a parchment paper covered plate. Season with salt if desired.
Microwave them for 3-5 minutes until golden brown (I’ve heard people need as many as 10 minutes to get these golden brown, and it depends entirely on your microwave and how thin you slice the potato):
Keep microwaving the potato chips in batches until you get a big basket of chips:
I hope you enjoy these! They are a little time consuming, but worth making every once in a while.
Oil-Free Microwave Potato Chips
- 1 large russet potato
- Peel the potato and keep it in a bowl of water so it doesn’t brown. Set a piece of parchment paper on a large plate.
- Use a mandolin to thinly slice just enough potato to cover the parchment-covered plate in a single layer of potato slices (the parchment is essential so the chips don’t stick). Season with salt if desired and microwave on high for about 3-5 minutes until the chips are golden brown. Remove chips from the parchment and repeat with the remaining potato slices. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
38 Comments on “Oil-Free Microwave Potato Chips”
OMG — So good! I didn’t have a mandoline, and I couldn’t slice the taters quite thin enough with a knife, so I just used a potato peeler and had strips instead of chips! Thank you!
WhAt happens if you don’t use parchment paper
I am going to try this right now hopefully the results are the same
How do you keep the potatoes from sticking to the parchment paper?
Are you 100% sure you aren’t using wax paper? Parchment shouldn’t stick if it’s true silicone.
Since my recent discovery of being allergic to oils, I was thrilled, thrilled, thrilled to find your site and this recipe. Delicious! I set my microwave to 5 minutes, but could’ve probably stopped it at 4 1/2 minutes. I used a russet potato and pre-salted them. They tasted just like a plain Pringles. Thank you so very much! Haven’t had chips in a few month and I’ve been really craving them.
Great recipe. Thank you! Simple and Delicious.
Love, love, love this awesome healthy treat! I posted it on the Forks over Knives FB page for whole food plant based recipes and discussions. Thanks for sharing 🙂
These are good. Nice to know I can do this guilt free when I have a craving for potato chips. Thanks so much.
I love how easy these are!
Just happened upon your site. Looks great. I am wondering if you can put the
no fat potato chips in the oven instead. I do not use a microwave. Thanks much,
Hi Carol, welcome! The microwave dehydrates the potatoes, which is why it works. You could likely dehydrate the chips in the same manner as these apple chips (https://www.fifteenspatulas.com/cinnamon-sugar-baked-apple-chips/), but I haven’t tried it with potatoes.
The microwave cooks the potatoes, a dehydrator will not get hot enough and you will end up with raw, dried potatoes.