Ingredients:
2 medium potatoes (Russet or Yukon Gold) or sweet potatoes
1 teaspoon salt (or to taste)
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
Instructions:
- Wash and peel the potatoes if desired. Slice them very thinly using a mandoline slicer or a sharp knife. The thinner the slices, the crispier the chips will be.
- Place the potato slices in a large bowl of cold water and let them soak for about 20 to 30 minutes to remove excess starch. This step helps them crisp up better.
- Drain the slices and pat them completely dry with a clean kitchen towel or paper towels.
- Line a microwave-safe plate with parchment paper. Arrange the potato slices in a single layer without overlapping.
- Sprinkle lightly with salt, and if desired, add garlic powder and smoked paprika for flavor.
- Microwave the slices on high for about 3 to 5 minutes, depending on your microwave’s power. Keep an eye on them after 3 minutes to prevent burning.
- Once they are golden brown and crisp, remove them from the plate and let them cool completely. They will continue to crisp as they cool.
- Repeat the process with the remaining slices until all are cooked.
Tips:
- If you prefer, you can also bake them in the oven at 200°C (400°F) for about 15–20 minutes, flipping halfway through.
- Make sure to slice evenly; uneven thickness causes some chips to burn while others remain soft.
- Store cooled chips in an airtight container to keep them crispy.
Conclusion:
This simple method produces light, crunchy, and flavorful chips without a single drop of oil. Perfect for a healthy snack or guilt-free movie night treat.
