Microwave Potato Chips
Nancy here -
Even though I'm trying to change my eating habits away from "junk-food" type things, I couldn't resist this fun way to eat a potato. Don't try this if potato chips are a "red light" food for you. They really came out great - Dave & Amelia raved about them. I got this from "Eating Well" magazine. Takes about 10 minutes total to do one potato.
I didn't have the right kind of potato, so I used a regular baking potato. I'd like to try it again with Yukon Golds. Oh, yeah, and I used my little plastic Japanese Mandoline to slice them.
Microwave Potato Chips
Yukon Gold or Red Potato, unpeeled, scrubbed
Extra-Virgin Olive oil, about 1/2 t.
salt
Slice potato into thin (1/16") slices
Toss slices in a medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray. Arrange slices in a single layer on the plate. Microwave, uncovered, on high until some slices start to brown and edges start to curl up (2-3 min.)Turn slices over and continue microwaving till they start to turn brown, 2-4 minutes more. Check frequently and if necessary arrange slices to avoid scorching. Transfer chips to another plate to cool. They will crisp up as they cool. (you only have to wait a couple of minutes for them to be crispy - we ate them still warm.)

From one medium-sized potato:
Even though I'm trying to change my eating habits away from "junk-food" type things, I couldn't resist this fun way to eat a potato. Don't try this if potato chips are a "red light" food for you. They really came out great - Dave & Amelia raved about them. I got this from "Eating Well" magazine. Takes about 10 minutes total to do one potato.
I didn't have the right kind of potato, so I used a regular baking potato. I'd like to try it again with Yukon Golds. Oh, yeah, and I used my little plastic Japanese Mandoline to slice them.
Microwave Potato Chips
Yukon Gold or Red Potato, unpeeled, scrubbed
Extra-Virgin Olive oil, about 1/2 t.
salt
Slice potato into thin (1/16") slices
Toss slices in a medium bowl with oil and salt to coat evenly.
Coat a large microwave-proof plate with cooking spray. Arrange slices in a single layer on the plate. Microwave, uncovered, on high until some slices start to brown and edges start to curl up (2-3 min.)Turn slices over and continue microwaving till they start to turn brown, 2-4 minutes more. Check frequently and if necessary arrange slices to avoid scorching. Transfer chips to another plate to cool. They will crisp up as they cool. (you only have to wait a couple of minutes for them to be crispy - we ate them still warm.)

From one medium-sized potato:
