David's Microwaved Potato Chips

Healthy microwaved potato chips! Really? Yes and unbelievably good + EASY too. The only drawback—they have to be made in small batches . . . but, that also helps control the number one eats. It's a win, win situation.

Thank you David McClain for sharing this incredible recipe!

Hint: Prepare just one potato at a time so they don't turn brown. We seasoned our chips with just coarse salt and pepper; David added some fresh rosemary to some of his. It's definitely a recipe where you can experiment with the seasonings.

David's Microwaved Potato Chips

Russet potatoes, washed and scrubbed but not peeled

Parchment paper 

Olive oil 

Kosher salt

Coarse pepper 

1. Slice potatoes as thinly as possible. (Barry used an old-fashioned cabbage slice but a mandolin or other slicers work, too.)
   
2. Arrange potato slices on a piece of parchment paper cut to fit a microwave tray.
   
3. Brush each potato slice with olive oil.
   
4. Sprinkle with salt and pepper or your choice of seasoning.
   
5. Microwave anywhere from 5 to 10 minutes or until chips are browned and crisp. (Time may vary depending on wattage output of microwave.)
   
6. Enjoy!
   

Recipe without photos . . .
David's Microwaved Potato Chips

Russet potatoes, washed and scrubbed but not peeled
Parchment paper
Olive oil
Kosher salt
Coarse pepper

1. Slice potatoes as thinly as possible. (Barry used an old-fashioned cabbage slice but a mandolin or other slicers work, too.)
2. Arrange potato slices on a piece of parchment paper cut to fit a microwave tray.
3. Brush each potato slice with olive oil.
4. Sprinkle with salt and pepper or your choice of seasoning.
5. Microwave anywhere from 5 to 10 or until chips are browned and crisp. (Time may vary depending on wattage output of microwave.)
6. Enjoy!