So hey oh, I was messing around a bit with cottage cheese with potato chips and cherry tomatoes as a post-workout snack, now that I get two starches per day, and obviously potato chip potato chips aren't cricket, but an actual whole potato sliced and cooked into chips, nothing wrong with that, and they're easy and they're good.
I've seen recipes for microwave potato chips around for a while, probably have pinned more than one of them, but was always blocked from making them because most of them recommend using a mandolin to slice the potatoes very thin, and really nice mandolins are really expensive, and I feel like cheap mandolins are cheap. Anyway it turns out that my knife skills are perfectly up to slicing 1/16" potato slices, problem solved.
The recipe I followed calls for microwaving the chips for 3 minutes on 100% power and 3 minutes on 50% power, I was able to change the power on my microwave just once, and now can't figure out for the life of me how I did that. So I just do my chips all on 100% power and they turn out fine, but YMMV and the more you know.
a russet potato
olive oil
kosher salt
Line a plate or indeed the turntable already in the microwave with parchment, I trim it to a round with my kitchen scissors.
Scrub and thinly slice the potato into 1/16" slices, then lay the slices in a single layer, not overlapping, on the parchment. About a third of a potato will cover a small plate, and that's a perfect amount of chips, right? This is one of the rare times that I will tell you to wrap the rest of the potato in plastic wrap and put it in the fridge for later.
Brush the slices with oil and sprinkle with salt.
Microwave slices for 3 minutes, then flip and microwave for another 3 minutes, then at this point microwave for 1 minute at a time and remove chips that look done until all the chips are done.
