Salt and Pepper, Microwave Potato Chips

By UncleDick

Adapted from an adaption from Pattywak found on Keyingredient.
Some directions found didn't work for me so I worked with it until I got it right. Apparently (of course) different microwaves work differently! I have experimented with different herbs also. Fresh rosemary, thyme and oregano tastes wonderful on these and goes well with Red Wine!

My 19 yr old Daughter says: "Wow, these are better than store bought chips!"

Ingredients

• Optional:
• 4 Yukon Gold, red potatoes or baker potatoes, unpeeled, scrubbed
• Drizzle for each layer or so of extra-virgin olive oil.
• Kosher Salt
• Fresh Ground Pepper
• Fresh and chopped Oregano, Rosemary and Thyme, added the same time as pepper!

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Use a mandolin to cut very thin slices. Layer slices in a medium bowl and sprinle each layer with oil and layer till all potatoes are in bowl. Hand toss and then spread chips one at a time in single layer on parchment paper. Sprinkle Salt, then grind Pepper on to the potatoes with the grinder set to medium or coarse.
Microwave, uncovered, on High until some slices start to brown, 3 1/2 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, in 2 minute intervals.
Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to paper towels and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.
Storage: Store in an airtight container for up to 3 days.

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)