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Wash and dry the potatoes. Using a mandolin, cut the potatoes into thin slices. Line a plate with 2 sheets of paper towels. Place the potato slices on the paper towels, making sure the potato slices are not touching.
Lightly salt the potato slices. Place the plate of potato slices in the microwave oven and cook on high for 3 minutes. Flip the potato slices and cook in the microwave oven until the potato chips are golden brown (approximately another 3 minutes).
Remove the potato chips from the oven. Transfer the potato chips to a different plate. Let the potato chips cool for a couple of minutes. Serve.
Barbara's Tips
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You can use any type of potatoes for this recipe. I used russet potatoes. There is no need to peel the potatoes before cooking them.
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You need to use a mandolin to get the potato chips thin enough so they crisp up.
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The microwave oven essentially acts as a dehydrator. It’s this process that makes the chips nice and crispy. It’s important to flip the potatoes half way through the cooking process otherwise the potatoes will stick to the paper towel and can’t be separated once the potatoes are cooked. Adding a sheet of parchment paper on top of the paper towel, also helps prevent the potato chips from sticking.
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Keep an eye on the potatoes during the last few minutes of cooking to make sure they don’t burn. The potato slices might cook unevenly. If this happens, remove the potato chips that are browned and continue to cook the remaining ones until they too are golden brown.
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Essential Flavors
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Potatoes: are a starchy tuber. Although they have a distinct earthy flavor on their own, they are extremely versatile and readily absorb flavors.
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Salt: is a spice that really brings out the flavor of any ingredient. In this dish it provides the salty crust we associate with potato chips.
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