Quick, Easy and Tasty Fat Free Potato Chips??????

© 2013 REMCooks.com
© 2013 REMCooks.com

I guess today is a 2fer day. I have a fabulous appetizer to share with you today but before I do I need to share this amazing trick. Good fat free potato chips. Never in my wildest dreams would I ever put “good” with “fat free potato chips.” Live and learn. If I’m late to the party, then you will just have to forgive me but these really are good and soooo simple to make.

Baby Lady and I cook very differently. What grabs our attention is also quite different. Baby Lady loves using a slow cooker. Me, I braise things on top of the stove or in the oven. Baby Lady is always looking for “cute” things. Me, I’m always looking at intriguing technique. She uses the microwave to cook certain things. Me, with limited exception, I believe a microwave is only for reheating certain foods and could generally live without it. The list of differences can and does go on and on. So it wasn’t much of a surprise when one day she said she wanted to make microwave potato chips. I said “What?” She said “microwave potato chips.” I said “No way.” She said “way, microwaving the potato slices dehydrates them. They’re supposed to be good.” I said “This I gotta see.” So, she showed me. Inasmuch as we had been wanting to make this appetizer for a while we knew what we were going to do if the chips turned out to be good. They did and I was blown away. Fat free, low calorie, crispy, crunchy potato chips. Now, I can have potato chips and not worry about my diet. If you have never tried this you need to. So, without any further ado, this is what Baby Lady did.


  • 1 large russet potato
  • salt, to taste


Using a mandoline, slice the potato very thinly, roughly 1/8 inch thick.

© 2013 REMCooks.com
© 2013 REMCooks.com

Put the potato slices in a bowl of water to remove excess starch and keep them from oxidizing.

© 2013 REMCooks.com
© 2013 REMCooks.com

Take slices and lay them out on a plate lined with a paper towel.

© 2013 REMCooks.com
© 2013 REMCooks.com

Season with salt

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, place the plate in the microwave for 7 minutes on high.

© 2013 REMCooks.com
© 2013 REMCooks.com

Remove, put in a serving vessel, serve & enjoy

© 2013 REMCooks.com
© 2013 REMCooks.com

I’m still blown away by these tasty, fat free, crunchy treats!

30 thoughts on “Quick, Easy and Tasty Fat Free Potato Chips??????”

    1. Hi, Sandra, Sorry for not responding earlier. I never can figure out how I miss some of the comments but I do. I blame it on getting older. 😮 You definitely need to try this trick because you won’t believe it until you do. These taste like potatoes without the grease and have a wonderful crunch when you bite them. I may never eat store bought chips again. I agree, generally, with the kitchen timer. These tater chips are one of a very few limited exceptions. 😀

  1. Bless you, Baby Lady! I stopped buying potato chips ages ago but this recipe could be the end of my fast. And they come with built-in portion control. I spud and that’s that. Thank you both.

    1. Hi, John. Baby Lady says to tell you she’s delighted to have brought potato chips back into your life. You can even flavor these however you would like. I ate 2 this morning and they are still crisp. I am completely amazed.

  2. I need to grab a potato and try this soon! I don’t know if my guy would believe me (when I say) these are fat free and tasty, but you probably just revolutionized our snacking!!!

  3. 15 minutes ago, I started to read this blog. Two batches of these incredible chips later, I’m back, and absolutely amazed!. This is why people should have a microwave oven. The only improvement I’d make would be to forgo the plate and just line the glass turntable in the microwave. One less thing to deal with, and I can get more chips per batch!

    1. Hi, Kent. Great idea on the microwave turntable. We have a microwave plate we use for bacon and switched to it. It worked great but the turntable plate would be better. i would never have believed these microwave chips had I not tried it. I don’t know if I will ever buy another bag of chips again. Now, I’m pondering corn chips and perhaps taco shells. More on that later. 🙂

        1. When we made the second batch with Yukon gold potatoes, as opposed to russets, we had the same problem. What type of potato were you using?

        2. The problem’s the starch. Change your water at least twice before putting the slices down. Then use a paper towel to blog the remaining water off the slices before you salt. You’ll greatly reduce the problem. Yukons rock by the way.

  4. I solved this problem by changing the water at least twice to remove as much of the starch as I could before putting down the slices, Before salting, I blotted the slices with paper towels. Yukons rock by the way.

    1. We change the water until it is clear (at least twice, sometimes 3 – 4 times). We actually prefer the russets to the Yukon gold in this dish which was a surprise inasmuch as we generally prefer the yukon gold in most applications.

  5. I made these today, Richard. Just had to see how they cook in a microwave. Amazing! I’m not too dextrous, so I got rid of my mandoline. I used a Rival slicing appliance instead, but it cut them 1/8″ thick. They cooked perfectly, the slightly thicken ones requiring 8½ minutes, but they did just fine. Thanks, my husband and I really liked these!

    1. I’m so glad you and the hubs liked these. 🙂 Like ChgoJohn says it has a built in portion control at 1 potato. It’s perfect for the time you are going to “cheat” on low carb. 😉 We love the no trans fats and, in fact, no fat. They taste more like a potato and you don’t have the greasy mouth feel afterward. We generally don’t buy tater chips and after this trick we won’t buy any. I am going to try white corn tortillas soon because Tostitos are my real weakness. Baby Lady places the tortilla chips as far away from me as possible when we go eat Mexican food. 😀

    1. Baby Lady and I are somewhat surprised because we never really have a difficult time getting them crispy. Are you slicing them 1/8 inch thick? They are very thin and you can almost see through them. Do you dry them prior to putting them in the microwave? That may help. Salting them prior to cooking in the microwave also helps because the salt helps draw out the water. Have you tried increasing the cooking time? The chips will actually brown in the microwave while cooking. We can’t think of anything else. Let us know if you are still having problems and we will see what we can do.

Food for thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s