Description
This Small Batch Microwave Potato Chips recipe offers a quick and easy way to enjoy crispy homemade chips using just a microwave. With simple ingredients like russet potato, olive oil, and sea salt, you can make a single serving of delicious, crunchy chips in under 30 minutes. Optional smoked paprika adds a smoky flavor to elevate the snack.
Ingredients
Scale
Ingredients
- 1 large russet potato
- 1/2 teaspoon olive oil
- Sea salt, to taste
- Smoked paprika (optional), to taste
Instructions
- Prepare the plate: Line a dinner plate with parchment paper. Trim or fold the corners of the paper as needed so that the plate can rotate freely in the microwave without the paper interfering or catching.
- Slice the potato: Using a mandoline slicer, cut the russet potato into very thin slices, about 1 millimeter thick, or as thin as your mandoline allows. Thin slices ensure crispiness in the microwave.
- Season the slices: Place the potato slices in a small bowl and gently toss with 1/2 teaspoon of olive oil and sea salt, using your fingers to evenly coat all slices with seasoning and oil.
- Arrange the slices: Spread the seasoned potato slices in a single, even layer over the parchment paper on the plate to promote even cooking and crispness.
- Microwave the chips: Put the plate into the microwave and cook for about two minutes. Watch closely and move the slices around as needed to avoid uneven cooking. Microwave times vary, so experiment with timing to achieve perfect, crispy chips. Repeat cooking in batches until all slices are done.
- Finish and serve: Once cooked to a crispy texture, sprinkle the chips with additional sea salt and optionally a pinch of smoked paprika for a smoky flavor boost. Serve immediately for best taste and crunch.
Notes
- Cutting the potatoes as thinly and uniformly as possible is key for crispy chips.
- Microwave power varies, so adjust cooking time accordingly to prevent burning or sogginess.
- You can experiment with different seasonings like garlic powder, chili powder, or herbs instead of smoked paprika.
- Use parchment paper to prevent sticking and make cleanup easier.
- Consume the chips soon after making them as they will lose crispness over time.
