Scrub the potatoes clean and then peel the potatoes. Using a mandoline or a thin, sharp knife, slicing potatoes approximately 1/16-inch-thick. If you do not have a mandoline, use a very sharp knife and slice as thin as you possibly can.
Immediately place the sliced potatoes in cold water. To remove potato starch, rinse the slices in a bowl of cold water; change the water at least twice (you want the water to become clear). Pat the slices thoroughly dry with paper towels (you could also use your salad spinner).
Sprinkle sliced potatoes with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, lightly rub the tray with vegetable oil or cooking spray. Place the sliced potatoes flat on the tray in a single layer (do not let the potato slices touch each other). If you do not have a bacon tray, use a microwave-safe casserole dish. Rub the inside of the dish with some olive oil or spray with non-stick cooking spray and line the dish with parchment paper.
Microwave, uncovered, on HIGH for 4 minutes; turn slices over and continue to microwave on high another 3 to 5 minutes. Potatoes are done when they are lightly browned (if they are not browned, they will not get crisp). Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the chips.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
Continue to microwave the remainder of sliced potatoes
Recipe makes 4 servings.
Each Serving = .1 fat grams, 110 calories, 2 WW points
* If the potatoes are old, peel and slice thin, approximately 1/16-inch thick. If the potatoes are new potatoes or have good skins, do not peel, just scrub well and then slice approximately 1/16-inch thick.