Whenever possible we make things in the microwave. It’s easy, convenient, and often fat free. This time around we made crisps from a bunch of purple potatoes from our cardboard box potato experiment (which has been going rather well).

The purple potato, first cultivated in the Peruvian Andes by the Incas, is believed to be one of the earliest grown varieties.

While the Atkins brigade has attempted to discredit the potato as a nutritional source, the fact remans that it is rich in vitamins, minerals and fiber.

A medium potato (150g/5.3 oz) with the skin provides 45% of the daily value of Vitamin C, 18% of the daily value of potassium, 10% of vitamin B6 and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.

Among the various varieties, purple and red potatoes are the richest in anthocyanins – the pigments that impart to fruits their vibrant colours. Anthocyanins are members of the flavinoid group of phytochemicals. Their antioxidant properties are known to combat cancer, aging, bacterial infections and inflammations.

According to one study, “The hydrophilic antioxidant activity of solidly pigmented red or purple potatoes is comparable to brussels sprouts or spinach.” Purple potatoes, also called ‘Delta potatoes’ are rich in the same antioxidants found in blueberries. In taste, they are quite similar to regular yellow, white or red potatoes.

The trick to making crisps in the microwave is to slice them thin, get some air space around them so that they can breathe, and watch them like a hawk. Microwaves are notorious for hot spots (even the ones with a carousel) and that means constant monitoring.


1) Cut the potatoes into even slices preferably using a mandoline (we cut them to 2mm thickness).

2) Place them on a plastic perforated rack without overlapping them. We improvised with the steamer that came with our rice cooker. A regular plate will work, but it may take longer.

3) Microwave for three sets of three minutes each at 50% power, 40% power, and 30% power. Turn after every three minutes. Reducing the power of the microwave is not essential, but if operating at full power reduce the time accordingly. I found that reducing the power gave me some respite from the “hawk” duties while continuing to cook other things. As a calibration guide, our Microwave can bring 250ml of water in a glass cup to boil in 2 minutes (at full power). Be aware that water heated in a microwave can ‘explode’, causing serious injuries.

4) Leave them alone for 5 minutes after they come out of the microwave to crispen a bit more.

PURPLE POTATO CRISPS with dry garlic chutney

This is our entry for Rachel’s Go Ahead Honey, It’s Gluten Free: Seasonal Vegetables Event @ Crispy Cook

and Srivalli’s Microwave Easy Cooking event @ Cooking 4 All Seasons

and Easycrafts’ WYF: Colour in Food @ Simple Indian Food.

- Jai

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  1. Nirmala says:

    Jai those were nice looking crisps! Looks like Bee does all complex cooking and you cook only chips ;)

  2. Aparna says:

    I make crisps in the MW with ordinary potatoes, because here the only variety of potato I get is “potato”!
    These purple potatoes almost look like beetroot.

  3. Alex says:

    These potatoes are wonderful. I love how they turn the water bluey purple if you boil them.

  4. Manggy says:

    I gotta give this a try someday! I don’t really mind *eating* all that oil but it’s wasting a liter of it just to deep fry that really sets me back! :)

  5. sushma says:

    Hey i hvnt tasted or seen purple potatoes before they look so nice and crisp is yummy…

  6. Rachel says:

    What a stunningly lovely dish. I just discovered your blog with your entry in the Go Ahead, Honey, It’s Gluten-Free Event and am thankful I did. Great recipes, gorgeous photography and delightful new ways to use vegetables: I think I’m in heaven.

  7. arundati says:

    i cannot believe the colour of these potatoes….we just get baby and the golden yellow ones….all that’s different are the sizes!!

  8. NOTYET100 says:


  9. Sunshinemom says:

    Never seen these before! Another tutorial for me!

  10. Bhawana says:

    Hi Jai & Bee I keep visiting your blog time to time. and ur pictures are too good. me too trying to become a good photographer :) )

  11. OhioMom says:

    I love chips, had stopped buying them because of the “grease” factor, now thanks to you I can have my treat back :) The purple potatoes are fantastic looking, and thank you for the nutrition info because I like a potato cooked anyway except mashed.

  12. I usually turn on the oven, bake and then broil to get crispy potato chips w/o frying. But microwaving ‘em will take lesser power! The chips looks awesome. They look like the petals of ‘Shanku puvvulu’ http://en.wikipedia.org/wiki/Clitoria_ternatea

  13. I wolud say “wow” never seen potatoes at this color. Lovely way to mkae potato crisp and it’s definitely a unique way to make this. Pics are awesome.

  14. Bharti says:

    Guilt free beautiful crisps! Will try these guys out when I find purple potatoes.

  15. Anita says:

    yeah – amongst the most nutritious vegetables!

  16. sangeeth says:

    yummy! purple potato is new to me ;)

  17. Rachna says:

    I bought purple potato crisps from mrs. greens and loved the earthy flavour that came through…. these look awsome Jai…:)

  18. Alexa says:

    Those pictures are simply beautiful. It does credit to the natural beauty of those peruvian potatoes. They are favorites of mine, for their color and wonderful taste. This recipe looks great. I’ll have to add it to my list of recipes to try from your blog. The list is getting really long… but that’s a good thing.

  19. Divya says:

    Love the colour..Quick and easy snack..

  20. Cham says:

    The last pic looks like pansy :) Easy & beautiful snack Jai :)

  21. Dee says:

    I have to give these a try , I love all the crisps/chips you guys make . let me hunt for the purple variety now!!

  22. Gorgeous! A sprinkle of some nice sea salt would put those squarely into my craving zone…

  23. Madhuram says:

    It looks like paper flower petals. Awesome.

  24. Lucy says:

    Well, they look INCREDIBLE.

    So easy, too. It always feels somehow wrong eating something that is so purple. I’ve had a hard time, of late, convincing people that they are not a) genetically modified or b) inedible!!!

  25. hima says:

    I never came across these on the groceries stores here.. The chips are looking great

  26. Laavanya says:

    The purple potato slices are so pretty…

  27. Vaishali says:

    My microwave potato chips never turn out quite right: they’re either undercooked or burned. Thanks for the detailed instructions: I’ll be sure to try this out.

  28. Sheetal says:

    love, love, love what you have going on here! I am absolutely in love with spuds in general, your beautiful purple lovelies remind me of the delicate wings of a butterfly…what a feast for the eyes! Can’t imagine how good these must taste!!!!

  29. Srivalli says:

    Thanks for the lovely entry…purple ones look so beautiful!

  30. Jeanne says:

    I am in love with that first shot. And fascinated by the idea of being able to make crisp things in the microwave May have to try this with ordinary old white potatoes as an experiment…

  31. arfi says:

    we call these Maori potatoes and we grow these every year. I love the flavour and love it steamed in skin. We grow the Urenika variety which is ‘taller’ than others (you may see the varieties here: http://www.organik.co.nz/maori_spuds.html) and can also be seen on my gardening blog in bahasa (http://foodngarden.multiply.com/journal/item/411/Moto_Sambil_Momong_). i guess this is just the ultimate of homegrown: satisfaction guaranteed!

  32. Kathy says:

    Mmmmm Purple potatoes! I bought some of these from a farmer’s market a couple of months ago. They were great roasted: the outside went a browny colour but when you bit into them they were lilac. Very exciting! (For me anyway! Hubby didn’t seem to care…) We had roasted beetroot in the same meal, so we were very purple that night :)

  33. nags says:

    haven’t seen purple potatoes around here but definitely gonna try them with normal ones. TH can’t have rice without some sorta crispy deep fried thing!

  34. Easycrafts says:

    Cannt get my eyes off ur chips…lovely colour, thanks for participating

  35. Pelicano says:

    These are great! Guilt-free nibbles…who could ask for more?

  36. Rachel says:

    Thank you for such a beautiful entry in the Go Ahead, Honey, It’s Gluten Free Seasonal Vegetables event. I have just posted the roundup.

  37. Cathy says:

    amazing! What a useful thing to have!

  38. [...] Ju­gal­ban­di­ sug­g­e­st­s: “M­icr­o­wave­ fo­r­ t­hr­e­e­ se­t­s o­f t­hr­e­e­ m­inut­e­s e­ach at­ 50% po­we­r­, 40% po­we­r­, and 30% po­we­r­. T­ur­n aft­e­r­ e­ve­r­y t­hr­e­e­ m­inut­e­s. R­e­ducing­ t­he­ po­we­r­ o­f t­he­ m­icr­o­wave­ is no­t­ e­sse­nt­ial­, b­ut­ if o­pe­r­at­ing­ at­ ful­l­ po­we­r­ r­e­duce­ t­he­ t­im­e­ acco­r­ding­l­y.” T­he­n, aft­e­r­ t­he­ 3 nuke­s, l­e­t­ t­he­ chips r­e­st­ fo­r­ 5 m­inut­e­s t­o­ cr­isp m­o­r­e­ and e­at­. [...]

  39. Betty Lou McNair says:

    We lived in Peru in the early 1960′s. Saw the purple popatoes at the native markets. Now I’m sorry we never tried them. Your recipes for them look delicious.

  40. periwinkle123 says:

    purple potatoes r my fav

  41. [...] A cultivar of a vegetable or fruit that is open-pollinated and is not grown widely for commercial purposes – one that usually has superior flavor or unique coloration. (Peruvian Purple potatoes) [...]

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