Microwave crisps
Experience the satisfying crunch of homemade crisps without the deep-fryer. These microwave crisps deliver all the bold flavor of the classic snack using zero oil, making them a remarkably healthy, guilt-free alternative that’s ready in minutes
Ingredients
How to make Microwave crisps
Cutting the potatoes: Using a mandoline or a very sharp knife, slice the potatoes into paper-thin rounds. The thinner the slice, the crispier the chip will be.
Place the slices in a bowl of cold water for 5 minutes to remove excess starch—this prevents them from sticking and helps them crisp up. Drain and pat them completely dry with a clean kitchen towel; any moisture left behind will cause them to steam rather than crisp.
Lightly dust the dry slices with sea salt, paprika, or your favorite seasoning. Line your microwave's turntable (or a microwave-safe plate) with parchment paper. Arrange the slices in a single layer, ensuring they do not overlap.
Microwave on high for 3 minutes. Flip the slices over and microwave for another 2 minutes. Continue in 1-minute increments until the chips start to turn golden brown and feel firm.
Remove the chips from the microwave and let them sit for 1–2 minutes. They will continue to harden and reach maximum crunch as they cool. Serve immediately as a healthy side or a quick snack.
Tips
Zing Tip: For "Salt & Vinegar" style chips, soak the slices in white vinegar for 10 minutes instead of water, then finish with a squeeze of lime juice right before serving.
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