Ingredients
Scale
- 1 russet potato
- 2 tablespoons Vegetable or Olive Oil
- Sea salt to taste
Instructions
- Scrub and slice russet potato, ensuring that slices are consistent thickness. We recommend cutting no larger than ⅛ inch thick per slice.
- With a paper towl, dab all moisture off the slices of potato, top and bottom.
- Using a medium mixing bowl, add potato slices and coat with oil.
- Spray a microwave safe plate lightly with cooking spray.
- Place chips on plate in even layer, avoid overlapping.
- Sprinkle with sea salt.
- Microwave 6-8 minutes on high, or until the potato chips begin to brown. Chips can be flipped half way through cooking to ensure crispness.
- Once cooked, remove from the microwaveable plate and let cool on non-stick surface. Repeat until all chips are cooked (using any oil that may be left in bowl.)
Notes
Eat immediately. We do not recommending storing for later.
- Prep Time: 5 min
- Cook Time: 8 min
