Using a food processor to slice the potatoes makes the prep a breeze. The chips tasted fantastic
1 large potato, scrubbed clean and sliced wafer thin
1/2 teaspoon olive oil
salt or seasoning
Pour oil in a plastic Ziploc baggie, along with whatever seasoning or spice preferred.
Put potato slices in bag.
Blow up the bag and quickly seal it shut.
Shake vigorously until all the slices are coated.
Arrange slices in a circle on a microwave-proof plate.
Microwave on high for 4 minutes.
Turn chips over and re-arrange them so they cook evenly.
Microwave again for 2 minutes.
Turn.
Watch them carefully and microwave again for about 2 minutes or until they start to brown.
They must brown a little in places or they will not crisp up.
Remove and let cool.
The chips crisp when cooling.
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