Microwave Barbeque Potato Chips

Okay everyone, I spent a long, LONG time researching today’s recipe. There are three things my two year old (almost three year old!) will attack you for.

1. Ice cream

2. Chocolate

3. Chips

I can vividly see her a few weeks ago running like a mad woman through the house after stealing her brother’s bag of barbeque chips. Brother’s trying to grab his potato chips back and she is holding on for dear life. You guessed it. Chips EVERYWHERE!!

microwave barbeque potato chips

There was a morning when my daughter only wanted potato chips for breakfast. She also requested them for lunch, than again for dinner. The next day when she was still requesting potato chips I decided to make her some for lunch. My husband had to take the car that day and the weather outside was windy and not the best for an outdoor walk. So I decided to make her some myself.

microwave barbeque potato chips

Two year olds are not very patient, so it had to be made quick. These potato chips were sliced and cooked in just a few minutes time. We tried out several different methods and flavors. These microwave barbeque potato chips won the contest. They were delicious for when you have a serious chip craving. They are also much lower in fat than regular chips.

barbeque potato chips

Microwave Barbeque Potato Chips

Yield: 204 servings

Serving Size: 1/2-1 potato


  • 1-2 russet or Yukon Gold potatoes scrubbed, rinsed clean and dried
  • Salt, Barbeque seasoning to taste
  • Olive oil, For Brushing
  • Bowl of Cold Water


  1. Scrub and clean each potato. Slice approximately 1/16-1/8 inch thick using a mandoline or slicer. After slicing, place the potatoes in cold water and allow to sit for approximately five minutes.
  2. Remove the slices from the water and pat dry. Place a layer of parchment paper lining a casserole dish. Arrange the potato slices on the plate in a single layer. Brush lightly with olive oil, then sprinkle with barbeque seasoning (or rub) and salt to taste.
  3. Microwave for 5-6 minutes, or until the edges of the chips curl and the chips become lightly browned.


* There are several different methods floating around on the internet. One method has you place dry potatoes on a paper towel.This method did not work for us and we didn't like the flavor of the chip. Very dry. We did prefer brushing them with a little bit of oil first for a more flavorful chip that tasted more like the bagged variety. Our chips also stuck to the paper towels, no matter how dry they were beforehand.





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