Step 1

You can make these microwave potato chips with or without skin. If you don't want the skin, then first peel your potatoes. You can keep the peels for Oven-baked Potato Skin Chips. If you do want to peel, then make sure to thoroughly wash/scrub the potatoes first.

Step 2

Keep whole or chop the potato in half (for ease), then, using a mandoline, slice the potato into thin round slices between 1/8-1/16 inch (1.5-3mm) in thickness. The thinner the better. Slice them directly into a bowl of cold water or as soon as you have a few slices, place them into the bowl while you keep on slicing.It’s important to keep them in water as it will help keep them from discoloring and start to get rid of excess starch in the potato (which will help the chips become crispier).

Step 3

Rinse the potatoes in the water, swishing them around, and rinsing very well to get rid of as much excess starch as possible. Additionally, you could leave them to soak for 15 minutes before rinsing.

Step 4

It's important to then dry the potato slices thoroughly. Otherwise, they won't crisp up easily in the microwave (instead, they'll steam). I like to do this between two clean dish towels, dabbing and patting them until dry.

Step 5

Arrange slices of potato over a layer of parchment paper (optionally sprayed with a little oil to stop the potato sticking), trying to fit as many as possible without the potato slices touching at all. You can then lightly brush or spray the potato with a little olive oil for "richer" chips or leave them oil-free.

Step 6

Microwave the potato chips at 100% (highest power) for 5 minutes, flipping halfway through. If the chips aren't yet ready, then reduce the power to 50% and cook for a further 30seconds (or longer), until browned and crisp.This time will vary based on how powerful your microwave is, so keep an eye on them so they don't burn.You can re-use the same piece of parchment paper for several batches of microwave chips.

Step 7

Though it's possible to season the chips before they go in the microwave, I prefer to do it to the whole batch post-cooking as it takes less time.Sprinkle the microwave chips with a little salt and the seasonings of your choice. I used a combination of salt, herbs, parsley, and grated parmesan with homemade ketchup for dipping. However, feel free to stick to more 'traditional potato chip seasonings too.

Step 8

Make ahead: it's possible to slice the potato and keep the slices stored, covered, in cold water in the refrigerator for up to a day, meaning you don't have to make the whole potato in one go.Store: store the microwave chips in an airtight container for several days - they will eventually become less crispy.