Easy 10 Minute Homemade Chips
Cook time
Total time
Serves: 2 servings
  • 1 large russet potato*
  1. Thinly slice the potato using a mandolin/box grater/broad veggie peeler/sharp chefs knife. Make sure all the slices are roughly uniform with an ⅛-1/16" thinness.
  2. Soak all the slices in water {with an optional teaspoon of kosher salt} for 10-15 minutes.
  3. Drain and dry each slice thoroughly. The drier, the better.
  4. On a large plate lined with parchment, arrange the slices in a single layer without the edges touching each other.
  5. If you desire seasoning, this is the time to do it. You can drizzle the slices with butter/oil and any spices/herbs or other seasonings you want.
  6. In my 1.45 kw microwave, my chips took about 5 minutes. This will vary depending on how strong your microwave is and how thick/thin your slices are.
  7. Note: unless your slices are very thick, aim to keep the cook time under 10 minutes. Cooking in short 1-2 minute bursts and rotating the plate helps keep things moving along more efficiently. The chips will get set and get crunchy as they cool.
You can really use any root vegetable.
Recipe by The Squishy Monster at http://thesquishymonster.com/2015/09/crunchy-10-minute-homemade-chips-2.html