A single potato will be enough for a snack-sized portion. To have enough to share with others, use at least two large potatoes. You can peel the potatoes before slicing them, if you prefer. Peeling is recommended if you’re using potatoes that aren’t as fresh, as you can remove eyes, discoloration and spoiled spots this way. [2] X Research source
Toss the potatoes in the colander to keep dirty water and sediment from becoming trapped at the bottom.
Soaking the potato slices leeches out starch, which will make them cook up extra light and crispy. [5] X Research source Having a higher water content will also make the potatoes less likely to scorch as they cook.
Take care not to break the slices while you’re drying them manually. Don’t let the potatoes get too dry. This may make them unpredictable while cooking. A simple pat-and-press will do.
The addition of oil will crisp and brown the potatoes similar to frying. Use an oil that has a high smoke point. Microwave heating is intense and direct, and can easily cause oils with low smoke points to burn. [8] X Research source
Season to taste, using as much or as little of each spice as you wish. Experiment with different combinations of seasonings to create your own flavored chip varieties.
You can also use a large Ziploc bag to shake the chips, oil and seasonings together. Shake off excess oil before cooking the potatoes to keep from getting oversaturated. [11] X Research source
Separating the slices will ensure that the heat will be distributed properly. Microwave the chips on a bacon tray to cook out excess oil and bring the calorie count down a little. [13] X Research source
You may not notice much of a change of appearance after the initial heating. This will just start to cook the potato. Different microwaves heat differently. Depending on the intensity of your unit, your potato chips might not need a full 3 minutes at a time, or they may require a little longer. Watch them closely as they cook and use your best judgment to determine when they’re done.
Continue microwaving in 3 minute intervals at 50% power until the chips are fully cooked. Look for a consistent golden coloring throughout. Remove the chips from the heat before they burn or blacken. When cooked with convection heat such as a microwave, potato chips need to brown in order to be crispy. Don’t be off-put by chips that come out a little darker, as this won’t affect their flavor. [16] X Research source
If you want, you can add another sprinkle of salt as the chips are cooling.
Serve with rich French onion dip or hot, melty pimento cheese for an extra burst of flavor.
