Crispy Microwave Potato Chips

By Carolanne

Ingredients

• 1 medium waxy red-skinned potato, scrubbed clean with the peel left on
• Table salt
• 1/4 cup olive oil

Details

Servings 1

Preparation

Step 1

Layer 3 paper towels on a microwaveable plate. Using a mandolin or a sharp knife, cut potato into slices 1/8 to 1/4 inches thick.
Arrange slices on plate in a single layer so that no slices overlap. If slices don't all fit, do two batches.
Brush each potato slice with olive oil on both sides and sprinkle with salt.
With your microwave set to its highest power, cook potato for 3 minutes. Flip slices over. Reset your microwave to medium power and cook for another 3 minutes.
Flip slices again and continue microwaving at medium power for 1-minute intervals until chips are dry and snap in half when bent.
Let chips cool for 1 minute before serving.
Note: Chips keep in an airtight continer for up to one week.