Slice the potatoes paper thin. If you have a mandolin slicer already, that is the perfect tool used on the thinnest slice setting. Place a reusable non-stick silicone baking sheet in your microwave and turn off the turn table to keep it from spinning. Place your potato slices on the sheet making sure to not over lap. Sprinkle with a little sea salt, then nuke on high for 2-3 minutes. The time will vary based on how thin your slices are and the power of your microwave. If they turn out a little chewy and not crunchy, your chips are either cut too thick or it needs to cook a little longer. If they are cooked a little too long, they will taste a bit burned. Play around with a few small batches until you get it just right. They are delicious, light & airy, and much healthier than any fried chip.
You can also try this trick with a variety of veggies & fruits like sweet potatoes, apples, pears, or other root veggies like parsnips, beets, etc. Check out some of the variations you see in the snack aisle for inspiration. You will probably have to play around a little to find the perfect cook times for each type. I found with apples, and other items that have a higher sugar content, the sweeter they were, the more likely they had a tendency to be a bit more chewy than crunchy, but they are still delicious. With the apples, I found putting them in for 1 minute and 50 seconds, flipping them, then putting them in for another 30 seconds came out the best.
It's much quicker than a dehydrator, so you can make them fresh whenever you get the craving. I haven't tried it yet, but I would think they would store for a few days at room temperature in an airtight container or baggie. I'm sure you could also do the same thing in the oven on a low bake setting, but when you don't want to wait or heat up your kitchen, try this instead. Imagine the possibilities!
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