- 1 large baking potato
- pinch dried thyme
- pinch free-flowing salt*
- pinch black pepper
- * Free-flowing salt is finer than table salt, so a little goes a long way. If you don't have free-flowing salt, grind regular salt in a spice grinder until it's powdery.
Feel free to change up the spices or seasonings. Cayenne pepper, garlic powder, or rosemary will all work well with these chips.
Soak the potato slices in a bowl of cool water for a couple of minutes to remove excess starch, which will help get the chips crispy.
Drain and rinse the potatoes, then pat them dry.
Place a sheet of parchment atop a microwave-safe plate. Layer the potatoes on the plate, taking care not to let them overlap.
Mist the potatoes with cooking spray, then sprinkle the thyme, salt, and pepper over the potatoes.
Microwave on high for five minutes. Let the potatoes rest for one minute, then cook for another four minutes. Remove any chips that are light brown and cook the remaining chips, if necessary, for one more minute.
Repeat with the remaining potato slices, using more parchment. Cool completely before storing in an airtight container.
OVEN INSTRUCTIONS: Bake for 20-30 minutes (or until they reach the desired crispiness) at 450 degrees F on a baking sheet lined with parchment or atop a wire rack.
Serving Size: Makes 4 servings, approximately 10 chips per serving.