The chips come out slightly crinkled and surprisingly crispy. Thicker chips are a bit chewy in spots and thinner chips sometime char, but we actually find the variety a pleasant to uniform commercial chips. They're even firm enough to scoop up some dip! They have a sweet, earthy potato flavor that is delicious even without the addition of olive oil or salt - though next time we'd like to experiment with those!
We tried half the batch in a microwavable steam basket and half on a plate with a few layers of paper towels. We thought both methods worked equally well, though the plated chips did take a few extra minutes in the microwave.
Also, keep an eye on your chips - they can go from barely brown in spots to charred very quickly. If some of them start to brown but they don't seem quite done, we would suggest to keep cooking them at one minute intervals at the lowest microwave setting. Also, our chips only required two rounds: three minutes on high and three minutes on low.
The process does take a while and we wouldn't want to be making these to feed a crowd! But for a healthy snack to carry with you to class (or an afternoon business meeting!) slicing up and cooking a single potato is well worth the effort.
The one thing that might be tricky for you college folks might be getting the potatoes sliced thinly enough. We're guessing that most of you don't have a mandoline tucked between your books! Just try to make sure your knife is as sharp as possible and try to keep your slices an eighth of an inch or so.
• Read the full post on Microwave Potato Crisps on the Jugalbandi blog.
(Image: Emma Christensen for the Kitchn)