Ingredients

The following ingredients have 2 Servings
  • 1 russet potato
  • olive oil for brushing
  • 2 tsp Jalapeño powder (less if you don't want them so spicy)
  • 4 tsp sea salt

Instruction

  • Scrub but don't peel your potato. Set a mandoline slicer on the 1/8 inch setting and slice a couple of test slices of potato. They should be thin, flexible, and translucent.
  • Toss the salt and jalapeno powder together.
  • Lay a sheet of parchment paper on the carousel plate in your microwave. If your microwave doesn't have a plate, then use a dinner plate, but be aware that your cooking time may vary because the plate itself will absorb some of the microwave's energy.
  • Lightly brush both sides of the potato slices with olive oil. Lay them out in a single layer on the parchment paper and microwave for about 3/12 to 4 minutes, just until they turn golden and crisp. Check the first batch often until you find the right timing for your microwave.
  • Working in batches, put some of the salt mixture into a paper bag and add some of the chips, then shake gently to coat. Repeat with remaining chips.