- Red potatoes16 Ouncesunpeeled and scrubbed
- Olive oil2 Teaspoon
- Salt1/2 Teaspoon
- Yeild: 4
Slice potatoes into ⅛-inch rounds. Toss the slices in a medium bowl with oil and salt to coat evenly. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on high heat setting for 2 to 3 minutes or until potato slices are slightly brown. Turn the slices over and continue microwaving for another 2 to 4 minutes or until crisp and brown around the edges. Transfer the chips to a plate and allow to cool completely. In the meantime, microwave remaining potato slices in the same manner. Serve straightaway.
Make ahead potato chips and store in an airtight container for up to 3 days.