Make your own delicious, crisp (GREASE-FREE) 7-minute potato chips, without heating up the entire house with this simple recipe!
This recipe can be prepared with sweet potato, carrots, any kind of potato- reds, yukon golds, russets, etc. Actually, yukon golds make fabulous chips, I just didn’t happen to have any on hand when we made these.
7-minute Potato Chips
You’ll Need:
1 Large Russet Potato, Scrubbed
1 bowl cold water
Seasonings of your choice
Using a mandolin slicer, slice the potato into the thinnest slices possible. If you don’t have a mandolin slicer, you can slice the potato by hand, try to make the slices even and thin.
Plunge the slices into a bowl of ice cold water for just a moment to remove the excess starch.
Remove from water and pat dry with paper towels or stick them in a salad spinner and give them a good whirl.
Place a piece of parchment on a large glass plate- or alternatively, if your microwave has a glass turntable, you can place the parchment paper directly on the turntable instead.
Arrange the potato slices on the parchment paper, be sure they are Not touching, as they Will stick together. Season as desired.
Microwave on full power for 3 minutes. Remove from microwave, flip them all over, return to microwave, reduce the power to 70% and cook for another 3 minutes. If you’ve hand sliced your chips, you may need to cook for an additional minute or 2 at 70% power.
Repeat until all the “chips” are crispy and golden.
If you want a richer flavor you can lightly spritz the chips with Olive oil prior to cooking, I use the Misto Gourmet spray which creates a fine mist of olive oil from pressurized air (without chemicals or propellants!). We have 2 in the kitchen, one for oil, one for vinegar.
Seasoning Ideas:
- Salt & vinegar
- Sea salt
- Lime & Cilantro (Use a mist sprayer to spritz lime juice on after cooking)
- Sour Cream & Onion – Lightly Sprinkle ranch dressing mix seasoning
Homemade BBQ Seasoning:
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground mustard
- Dash cayenne pepper
Combine all ingredients together, sprinkle liberally on chips while still hot.
Sour Cream & Onion Potato Chips (Similar to Ryan’s)
- 3 tablespoons buttermilk powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon chili powder
- 3 tablespoons minced fresh dill
Combine the seasoning mix, then immediately toss with the hot potato chips.
These can be stored in a zip-style bag for up to 3 days without becoming stale or soggy. If you don’t have parchment paper, you Can use a paper towel instead- however, you have to make sure that the potato slices are very well drained and you must flip the chips several times to prevent sticking.
anyone try this is a regular oven? i don’t use a microwave. i think these would be great with a homemade sour cream based dip on a football night!
it would be nice to have directions for regular oven and toaster oven too. i prefer to use the last one. if anyone knows, please post it!
thank you for your help as well!
If you looked in the traditional method they also had this method listed…
Alternatively, these can be baked as well.
To Bake Instead of Fry:
Pre-heat your oven to 400 degrees F. Place the potato chips on cookie sheet, spacing them out so they aren’t touching. Brush lightly with virgin olive oil and season lightly with salt.
Bake for 8 minutes, remove from oven, flip the chips over and return to the oven for an additional 8-10 minutes (or until crispy & brown). Actual cooking time will vary depending on the thickness of the chips.
Seasoning Ideas:
Salt & vinegar
Sea salt
Homemade BBQ Seasoning:
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon ground mustard
Dash cayenne pepper
If you want a deeper flavor mox together about a half cup of vinegar and 3 tbs of salt in a one gallon ZipLock bag, add potato slices then add enough water to cover the slices. Swueeze out excess air and refrigerate for several hours or overnight. You may need to adjust the brine, as I use the pour and taste method and salt is not an issue in my diet.
Adjustment could be more or less, depending on your taste and dietary requirements.
After brinning remove slices to drain on kitchen towels or paper towels, or as suggested spin dry in a salad spinner.
Once dry proceed with the instructions above.
One exception, season before cooking, this way the seasoning will stick to the chips.
I found just salting or seasoning, didn’t impart enough flavor and the chips still tasted a little bland.
Also, if you use a large baking potato, you will have a great big chip for dipping and the potato flavor is great.
I prefer the no oil method. It takes one or two batches to get used to the flavor. It is a cleaner flavor.
When you switch back to store bought you can really appreciate your efforts.
These chips store very well and will maintain their crispness for a very long time, when stored in ziplock bags.