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Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.
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Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between 1/8 - 1/16 inch thick.
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Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.
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Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
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Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.
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Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color.
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Sprinkles the finished potato chips with salt and enjoy
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BBQ flavor : In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips
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Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
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If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy!