MICROWAVE SEA SALT POTATO CHIPS
1 large potato (about 3/4 lb.)
1 tbsp. olive oil
Wash and dry potato. Peel skin, if desired. Using a mandoline or a sharp knife, cut into 1/8" to 1/16" inch slices.
Rinse the slices under cold water until the water runs clear to remove excess starch. Or soak in a bowl with plenty of water for 15 minutes, then drain and rinse.
Line a microwave oven proof plate with a few layers of paper towels. Remove a small handful of potato slice from the bowl. Pat dry on a clean kitchen towel. Brush the top with olive oil. Sprinkle with salt. Flip over. Oil and salt the second side.
Arrange slices in a single layer on the plate and without touching each other. Microwave at full power for 3 minutes. Potato slices will begin to brown slightly. Turn slices over. Microwave an additional 1-2 minutes at full power or 2-3 minutes at 50% power. The edges will curl. Remove chips that crisp and turn light brown early. Continue cooking the remainder until they are done. Place chips on paper towel line surface to cool.
Repeat cooking the remaining potato slices. Store in an airtight container.
Makes 2 servings.
1) Cooking time may vary depending on the thickness of your potato slices and the strength of your microwave. Keep on eye on the slices while they cook as cooking time may be faster or slower than the suggested timeframe. Adjust cooking time accordingly, if needed.
2) Omit oil for a healthier option.