Ladies and gentlemen, rest easy because the recipe you’ve been waiting for is here – POTATO CHIPS! But, not just any potato chips – Five Minute Fat Free Microwave Potato Chips.
Let’s celebrate!
Potato chips used to be one of my favorite snacks, but it doesn’t take a genius to know how unhealthy they are. Little circular discs fried and full of fat. And, the organic versions on the shelf are no better…deep fried organic ANYTHING is still oil and fat. But, not these. Oil-free, crunch and delicious!
A few years ago I saw an advertisement for a microwave potato chip maker and thought it was cool, but I hate clutter and didn’t want one more thing taking up space in my cabinets. So, I set out to see if I could make potato chips in the microwave without dropping twenty bucks on one more contraption. I totally nailed it!
All you need is a potato, some parchment paper, the seasoning of your choice and five minutes in the microwave.
The secret is in the slicing. The thinner the chip, the crunchier the chip. So, if you want to buy something for the kitchen, and you don’t already have one, get a MANDOLINE SLICER! You’ll never want use a knife again to slice potatoes…or any other vegetable for that matter.
I love these chips “as is” but seasoning is completely up to you. So, do whatever makes you happy! Because food is way better if it makes you all tingly in your happy parts. And, these chips certainly make me tingle. Whew, I’m getting excited just thinking about it.
I think you’ll love these chips because they are super simple to make, crunchy, savory, delicious, fat-free and healthy.
These chips are great as a side, but if you want to feel naughty and go for the full on “sports bar” effect, cover these bad boys with some vegetarian chili and my Game Day Cheese Dip. Oh…my…WORD!
If you try these, let me know! Leave a comment; take a picture; then post it on Instagram and tag the photo #shaneandsimple because I want to see your creation. Peace and feast!
Five Minute Fat Free Microwave Potato Chips
Ingredients
- 1 large potato
Instructions
- Slice potato with a mandoline slicer on thinnest setting. If you don't have a mandoline slicer you can use a knife, just try and keep the slices around 1/8 of an inch.
- Arrange potato slices on parchment paper so that they do not overlap.
- Microwave potato slices for 5-6 minutes or until the slices begin to turn brown. (If you are using thicker slices, microwave 5-6 minutes then cook for another 4 minutes or until the potatoes start to brown.)
- Remove from microwave, let cool and ENJOY!
Notes
Microwave cooking times may vary depending on the brand of appliance.
If you don't have mandoline slicer you can use your food processor’s thin slicing disc. It works beautifully to get super thin potato slices. Or, you could help put a little coin in my pocket and buy a mandoline slicer by clicking on the product down below.
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Nutrition Information:
Yield: 1 Serving Size: 1 BatchAmount Per Serving: Calories: 278 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 30mg Carbohydrates: 63g Fiber: 7g Sugar: 4g Protein: 7g
Michael
February 26, 2018 at 3:13 pmCrazy…but awesome!
Peggy
March 23, 2018 at 11:02 amJust discovered your site and made these last night. WOW! Hubby and I loved them. Who would’ve thought it could be this easy? Thank you.
Shane Martin
March 23, 2018 at 11:07 amWelcome, Peggy! You’re very welcome! Thanks so much and glad to hear you enjoyed the chips. Peace.
Jerry
July 12, 2018 at 6:49 pmCould you do it in the oven , if so on what heat for how long?
Shane Martin
July 13, 2018 at 11:10 pmJerry, I would try 350 degrees for about 10-15 minutes.
kim williams
September 30, 2018 at 5:47 pmInsane!! They are truly right out of a bag of chips! You have outdone yourself. These are amazing!
Shane Martin
September 30, 2018 at 6:03 pmThank you, Kim!
Kate
March 13, 2019 at 8:53 pmHi Shane — thanks for this — potato chips with oil & salt were a guilty addiction before giving up oil (and lowering salt a lot)…One tip for those who don’t own a mandolin and still want thin slices: I use my food processor’s thin slicing disc and it works beautifully to get super thin potato slices in the blink of an eye…
Love your recipes, Shane (and great photos too!)
Shane Martin
March 14, 2019 at 1:35 pmGreat idea, Kate! Glad you enjoyed them and I’ll make a not of that. Much appreciate!
Jayne
May 1, 2019 at 12:16 pmHi Shane,
I bought a mandolin especially to make these and they did not disappoint! I’m in the UK and my fave crisps flavour before going vegan three years ago was cheese and onion so the only addition I made was shaking some nutritional yeast and onion powder on them. Divine. I also made the game day cheese dip and it’s the best I’ve tasted it is beyond amazing. Better than any cheese sauce I had before going vegan. I love your site I’m so glad I discovered it and I can’t wait to make more of your lovely recipes.
Shane Martin
May 1, 2019 at 9:29 pmThank you, Jayne! I’m so glad you enjoyed the crisps and cheese dip. I really appreciate your kind words and so glad you’re here:) Blessings.
Jayne
May 2, 2019 at 11:49 amGot the bits to make the beer bread today lol so happy I’m here 😀
Shane Martin
May 2, 2019 at 4:36 pmI’m happy you’re here too! Hope you enjoy the bread. Peace.