Too curious not to try...

When you hear "microwaved food", the last thing you'd think of is nice, crisp potato chips, right?Well, apparently the two aren't all that incompatible. I stumbled across this recipe for microwave potato chips a few days ago; and as soon as I read it, I knew I'd have to try them. I mean, how can you get any better than fresh chips, especially when they sound this easy?

Microwave Potato Chips

(makes 4 servings, 12-14 chips each)

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. Toss 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 until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

Found at: www.foodgal.com