Store-bought potato chips are not an expensive food. So why would you bother making your own? By making them in the microwave or the oven, you save fat, calories, and avoid preservatives. And homemade potato chips are fun to make and quite tasty – much more interesting than a plain old bag of chips.
Potato chips can be made in the microwave, the oven, or in a deep fryer (recipes for all three options are listed below.) I made mine in the microwave, certainly the quickest option. My first batch I made without seasoning (which I would not recommend!) For the second batch, I coated the potatoes with a bit of olive oil and added sea salt and a chipotle spice blend. These turned out delicious and very crisp, perfect for dipping.
Special equipment: A mandoline slicer is a great tool that allows you to make paper-thin, uniform potato slices in a breeze. This tool can also be used to slice other vegetables and fruits such as peppers, onions, carrots, apples, and more. Check out this one:
Progressive International HGT-11 Folding Mandoline Slicer
Homemade Potato Chips Recipe
Depending on the thickness of the potatoes and how even your microwave or oven heats, some potato chips will cook faster than others. Make sure to check periodically to remove chips that are fully cooked while others are still baking.
If you don't have a mandoline slicer, cut your potatoes in very thin slices (ideally 1/8 inch each).
Large baking potatoes
Fine grain sea salt
Other spices, if desired
Wash potatoes. Slice using a mandoline, adjusted to the second thinnest setting.
For microwave potato chips:
Toss potato slices with a small amount of olive oil. Sprinkle potatoes with a pinch of salt and other spices, if desired. Arrange slices in a single layer on a microwave-safe plate that has been coated with a bit of olive oil to prevent sticking. Microwave potato chips until crisp. This took about 4 1/2 minutes in my microwave.
For baked potato chips:
Preheat oven to 375F. Toss potato slices in olive oil (about two teaspoons per large potato). Sprinkle potatoes with a pinch of salt and other spices, if desired. Arrange potato slices on a large baking sheet that has been brushed with olive oil. Bake for 15 to 20 minutes, or until potatoes are crisp and browned.
For deep-fried potato chips:
Place sliced potatoes in a bowl of cold water and let stand for one hour in the refrigerator. Drain and dry well, patting with paper towels to remove excess water. Heat oil to 390F. Fry a small number of potato slices at a time until golden brown. Remove and place on paper towels to drain. Sprinkle with salt.