*These can be made with peeled or unpeeled potatoes!
Salt or Chip Seasoning of Choice
Use a mandolin to thinly slice potatoes into a bowl of water so they don’t turn brown.*
Remove slices from water, pat dry, and place in a single layer on a parchment-covered plate (the parchment is essential so the chips don’t stick). Season with salt or seasoning of your choice and microwave on high for about 3-5 minutes until the chips are golden brown. (It may take as long as 10 minutes to get these golden brown— it depends entirely on your microwave and how thin you slice the potato)
*You can also put the whole peeled potato in the water and slice just enough to cover the parchment-covered plate each time.
3. Remove chips from the parchment and repeat with remaining potato slices.
After THOROUGHLY cooled & crisp, these will keep in a paper bag for up to 3 days... if they last that long! (I find it best to let them sit uncovered for at least 12 hours. Otherwise, they seem to re-soften in the bag.)
**For the microwave-phobic:
Preheat oven to 300 degrees F. Place slices between paper towel or dish towel and pat dry. Place on a parchment-lined baking sheet. Bake for… I have no idea. Mine burn every time I try it, but I’ve heard it can be done. Watch closely!
***Microwave potato chip makers are available online! Highly recommended!