Quick Crunchy Potato Chips with Fixed-Up Fresh Onion Dip
- 1 medium baking potato (7 to 8 ounces), scrubbed
- ½ teaspoon extra virgin olive oil
- Sea salt, to taste
- Olive oil spray
Instructions:
These potato chips are shockingly fresh and tasty right from the microwave, and they’re healthier than almost any chips on the market.
- Slice the potato into very thin (about 1⁄16-inch-thick) rounds. Place them in a large resealable plastic bag and drizzle the oil over them. Seal the bag and toss to evenly coat the potatoes. Season them with salt and toss again. Cover a large microwave-safe dinner plate with parchment paper. Lightly mist the paper with spray.
- Working in batches if necessary, place the potato slices on the parchment in a single layer. Microwave the potatoes on high for 5 to 7 minutes, or until the chips are completely crisp (be careful not to burn them). Allow them to cool for about 2 minutes. Serve immediately.