Crispy Microwave Potato Chips

This recipe comes from the Fat and Happy Food Blog... please visit her blog, it has a lot of different  recipes you won't find on everyday recipe sites.

Fat and Happy Food Bog Tips and Techniques: It's extremely important to slice the potatoes thin and even; a mandolin is the best tool for this task. It will take a steady hand and patience, but you can use a knife.

Crispy Microwave Potato Chips

Potatoes (raw)

  Salt, pepper (or other seasonings)
Parchment paper

Scrub the outside of the potatoes...any variety will do, she even used the purple ones!

Set the mandolin on the thinnest setting and slice the vegetables (or carefully use a knife). You may want to do a trial and error depending on how thin your mandolin goes.

Line the glass microwave plate with parchment paper. Lay out the slices onto the paper, do not overlap them but they can be touching. Sprinkle with with a little salt; I like to add pepper too.

Microwave on high for 5 minutes. Keep an eye on the potatoes, if they start to brown too much before the 5 minutes is up then turn the power off. Do not open the door. Let the potato chips rest for 1 minute. Then start the microwave again for 2 more minutes. Remove and enjoy!


Notes:

All microwaves are going to cook slightly different so make necessary adjustments after the first batch. If they get too dark you will notice a bit of a burnt flavor.

 She suggests you try a little garlic salt, cayenne or even chili powder for seasoning.