It sounds too good to be true: crisp, homemade potato chips without the mess of deep-frying. Difficult to imagine as that is, it’s even harder to believe that you make them in the microwave. A Chowhound discussion breaks it down like this: Start by slicing the potatoes (russets and Yukon Golds work best) as thin as you can, using a mandoline or V-slicer. Spritz the slices with oil from a spray bottle, or brush each slice with a drop of olive oil. Season to taste (pine time likes flaky gray salt and black pepper).
Lay them out in a single layer on parchment paper and microwave on high for six to seven minutes, until they’re crisp and starting to brown. For a shorter cooking time, greygarious says, thread the slices onto wooden skewers, leaving space between the potato slices, and balance the ends of the skewers on the edges of a microwave-safe bowl or pan.
Discuss: Microwaved chips