I found a recipe for these economical, tasty, easy chips not too long ago and had to try it - I have some fairly serious chipaholic tendencies. I had on hand a potato, some oil, salt, and a microwave - and that's all it takes.
Start by pouring about 1 Tablespoon of light oil (I used canola) into a gallon-size ziploc bag. Add 1 very thinly sliced potato and shuffle the slices around a bit until they are lightly coated all around. You can leave the skins on the potato slices if you like - I did. Use a mandoline slicer or an old-fashioned potato slicer to get the slices as thin as possible - that's part of the secret to crispiness. (Watch your knuckles and always use that little potato-holder-thingie to keep your fingers from being sliced!) I used a regular Idaho baking potato and I think I'll try sweet potatoes next. Or - how about Yukon Gold!
Coat a dinner plate with oil or cooking spray. Place the potato slices in a single layer on the plate.
Microwave on max power for 3 to 5 minutes, or until the centers begin to be lightly browned. If they do not brown, they won't be crispy. Times will vary depending on the power of your microwave, so PLEASE watch them carefully.
Sprinkle with salt and/or other seasonings. This is the best part - you can use bbq seasonings, herbs, garlic, seasoned salt, ranch dressing mix, sea salt, anything you have on hand! It's best to be light-handed with the seasonings until you taste a few - it doesn't take much. My preference is plain ol' salt. Remove from the plate and let them cool for a couple of minutes on a paper towel - this is when they get crispy.
Repeat the process until, if you are eating them as quickly as we did, you run out of potatoes. Re-oiling the plate is not necessary every time, but you may want to if you slice up more than one potato.
Chip heaven. Any time you want. They don't keep especially well, so you'll have to eat them all. If you have a problem with that, just call me...