Make Crispy Potato Chips in the Microwave
When you hear "farm to table," potato chips probably aren't the first thing to come to mind as a natural food you can prepare from your local grower. Say "potato chips" to kids, and they no doubt associate them with the crinkly bags bulging from grocery-store shelves.
PHOTO CREDIT: Donna Erickson
With a myriad of choices of tasty chips, I'm not inclined to regularly make my own, but it's super-fun to show children how crispy potato chips can come out of your own kitchen in just minutes to accompany a sandwich at lunchtime.
Even if you don't have kids to share the experience with you, slice up a spud (a medium potato makes about 35 chips) and give them center stage with appetizers when friends pop over. I season the chips with garlic salt to add zip to the crunch.
Oh, you may be wondering, "But do they taste good?" Just ask my adult son who saw my fresh batch neatly piled on a plate and declared that they were the best chips ever. "Umm, Bjorn, they were for the photo for the column," I said when I caught him in the act.
"No worries, Mom," he said, tossing the last chip in his mouth. "Like you say, they only take minutes to make."
MICROWAVE POTATO CHIPS
Makes about 35 chips
1 medium russet or red potato, peeled or unpeeled
Olive oil
Salt
Garlic powder, dried herbs and spices (optional)
Use a mandoline slicer or hand slicing tool to cut the potato widthwise into 1/8- to 1/16-inch slices. If you opt to slice them with a knife, make sure that the thickness is equal. Place in a bowl of cold water for about 5 minutes.
Ask your child to set the slices on a paper towel or clean kitchen towel. Pat well to dry.
Drizzle a dinner-sized plate with olive oil. (I prefer a clear glass plate.) Your child will enjoy using a basting brush to spread a thin layer of oil over the plate. Arrange some slices in a single layer, making sure that they don't touch. Lightly brush them with oil.
Place in the microwave on high for 3 minutes. An adult should open the microwave and turn slices over with a spatula. (The plate will be very hot.) Microwave them for another 2 minutes or more until brown to ensure that they're crisp. You may need to do an additional minute. Transfer to a serving plate and sprinkle with salt and additional seasonings, if you wish.
Drizzle a bit more olive oil on a microwave-safe plate and repeat with the remaining slices. Serve the same day.
Cook's Note: Times will vary according to your microwave, your plate, and the thickness of the slices.
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at DonnaErickson.com. (c) 2026 Donna Erickson Distributed by King Features Synd.