Easy Homemade Potato Chips

Article written and reviewed by Jenny Gormley, BS
Published May 1, 2021

Looking for a recipe to satisfy your crunchy chip cravings? Look no further, we’ve created the perfect recipe that is both oil-free and salt-free!
Who says potato chips can’t be eaten and taste delicious while following the Mastering Diabetes Method? Add in some extra plant-based toppings (ranging from light to hearty), and you might blow your friends' minds!
This recipe is slightly more technical than some other recipes we have shared because the cut sizes of the potato slices matter.
While being a bit more technical to prepare, this recipe is very easy to cook and will have you making homemade potato variations all of the time!

How to Slice Potatoes Thinly

If you’re going to invest in a new piece of kitchen equipment, a mandoline slicer is worth every penny.
We recommend this one found on Amazon for less than $20, it includes multiple attachments, a container for easy storage, and a safety handle and glove to prevent accidents when slicing.
You can use a mandoline slicer for many different tasks. For making spiralized vegetable noodles, shredded vegetables, sliced onions, ribbon noodles, and julienned vegetables, a mandoline slicer can easily become your best friend.
Mandolines cut vegetables consistently and significantly reduce preparation time. Some stand-up cheese graters have a single large slicer that can be used for slicing vegetables, but it is harder to use, and requires consistent force to get consistent sized pieces.
To use a mandoline slicer, simply choose the attachment you want to use, load the vegetable onto the slicer handle, and run the vegetable over the attachment you’ve chosen to create beautifully and consistently cut vegetables.

How to Get Crispy Potato Chips

The secret to making crispy potato chips is cutting the potato slices as thinly as possible.
As a rule of thumb: the thinner the potato slice, the more delicate and crispy the potato chips will be.
The goal is to get your slices to be about 3mm (or about ⅛ of an inch) thick. This will likely be the thinnest setting on your mandoline slicer.
If the potato chips are not coming out of the slicer whole, then the mandoline is either set at too thin of a setting or more likely, consistent force is not being used when pushing down on the mandoline as you are slicing.

How to Cook Potato Chips in the Microwave

Parchment paper on a microwave-safe plate is required to be successful. If you don’t use parchment paper, the potato chips will stick to the plate and break into small pieces upon removal from the plate.
It is also important to toss your potato slices with spices before you microwave them, otherwise, the granules will fall right off the chips.
When the spices are put on the slices before cooking, the potatoes will absorb the flavors as they cook and make very tasty chips.
There are many different types of microwaves, so be prepared to experiment. We estimate that the chips will take around 5-8 minutes to cook.
Cooking time will depend on the power setting of the microwave and the thickness of the potato slices. The first time you make this recipe, set your microwave cook time to 10 minutes, and watch the potatoes closely while they’re cooking.
You’ll want to watch for the potatoes to brown, once they do, they’re done cooking and you can stop the microwave. Make note of how long it took to cook the potatoes in your microwave and write it down!

Potato Chips Variations

The combinations of spices that can be used to make potato chips are endless. You can make your own barbecue chips by adding chili powder, smoked paprika, and paprika to this recipe.
You could add vinegar to make your own vinegar chips. You could add fresh or dried herbs like dill to make your own dill chips! The possibilities are endless.
These potato chips are delicious enough to eat on their own, but they can also be dipped in different homemade sauces or turned into potato nachos as shown below.
Have fun with this green light recipe and enjoy the freshest potato chips you’ve ever eaten!

Photos by: @livemoreraw

Easy Homemade Potato Chips

Looking for a recipe to satisfy your crunchy chip cravings? Look no further, we’ve created the perfect recipe that is both oil-free and salt-free!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 340 kcal



  • 1 Large Russet Potato
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder



  • Clean the potato(es). Place into a bowl of water to keep from browning if needed.
  • Place a piece of parchment paper on a large plate.
  • Using a mandoline slicer or other tool, thinly slice the potatoes (set for ⅛” or the thinnest mandoline setting).
  • Place the potatoes in a single layer, ensure they do not overlap, on top of the parchment paper on the plate.
  • Sprinkle garlic and onion powder over the potato slices until they are lightly coated.
  • Cook the potatoes in the microwave on high power for 4-5 minutes.*
  • When done cooking, remove the chips and place them in a basket.
  • Repeat this process until all potato slices are cooked.
  • Enjoy your delicious homemade oil-free potato chips!


  • Parchment paper is important to prevent sticking to the plate. Do not place metal in the microwave!
  • *Cook time will vary depending on your type of microwave. When trying this recipe for the first time, set the cooking time for 5 minutes and watch the potato slices closely.
  • The potatoes are done cooking when they turn golden brown. Some microwaves will take more time (upwards of 10 minutes), so just keep adding to the cooking time without allowing the microwave to turn off to find out your microwave’s specific cooking time successfully.


Calories: 340kcalCarbohydrates: 77gProtein: 10gFat: 0.5g
Tried this recipe?Let us know how it was!

About the author 

Jenny Gormley, BS

Jenny Gormley, BS is a Sports Nutrition Coach and founder of the Micronutrient Movement.

Her first job working in a kitchen started more than 12 years ago at the age of 15. Throughout the last decade, she has trained and worked in many different restaurants, all with different chefs and styles.

She is a self-taught chef who discovered a whole-food, plant-based lifestyle throughout her college education and hasn’t looked back since.

Jenny earned a Bachelor of Science in Fitness and Wellness from Northern Arizona University, with an emphasis in Health Education and Human Biology.