The key to the perfectly crispy chip is the mandolin. You need to get the potatoes really, really thin, so unless you have the knife skills of a ninja, a mandolin is the way to go. You don't need a fancy one -- a simple $20 slicer works perfectly. Just make sure you get one with a guard, and don't worry that you can't use that last little chunk at the end of each potato. Just set it aside for soup, and save your fingertips!
Russet potatoes are best.You'll love the microwavable version of this recipe, which makes a small batch of super crisp chips in about 2 minutes.
These chips are great with a sprinkle of sea salt
3 medium russet potatoes
Oil baking spray
Sea salt or Baked Potato Chip seasoning, to taste
1. Slice the potatoes into very, very thin rounds using a porcelain slicer or mandoline (always use the guard!). I use the 1.3mm setting. Place the slices in a large bowl. Cover with cold water, swish and then drain.
2. Place the slices in a single layer on a towel, and then roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches to keep them from oxidizing and turning brown.
3. To microwave your chips, spray the potato slices with an oil baking spray and place in a single layer on a microwave safe plate (sprayed with a bit more baking spray). Cook on full power for 1 to 2 minutes. You'll likely need to do this in many small batches. Be careful when you remove the plate because it will be very hot.
