Microwave potato chips

[Quinda]

I became concerned about the plastic with my chip maker. I now do them on my microwave oven tray with one layer of parchment paper on the tray. I can actually do more at a time this way and it works great.

[Quinda]

I find the whole key to success is to use a mandolin to slice them. Otherwise they will not be thin enough. I did not soak them in cold water, nor did I dry them off after slicing. I did however have to dry the tray at the edges between batches, just by wiping briefly at the edge where water droplets had formed. I used russet potatoes and I'm sure that sweet potatoes would work just as well. The microwave tray is better than the plastic thing I had been using because it was a small plastic tray that required leaving the center vacant, thus allowing for smaller batches. I feel good about eating them now.