Microwave Potatoe Chips

I haven't tried this recipe yet, but thought I would post it as it sounds easy and delicious. Chatelaine magazine posted it online here.
Directions:
1. Slice a russet potato, skin on, into the thinnest slices possible. If you have a mandolin, that is ideal. Toss the potato slices with 1 tsp vegetable oil and 1/2 tsp sea salt.

2. Lightly oil a microwave-safe plate, and place potato slices in a single layer on the plate, they can be very close but shouldn't touch. Microwave the slices on high for 2 1/2 to 3 minutes, until they begin to turn golden.

3. Using tongs, flip the slices over and then continue cooking on high for about 2 minutes, until the slices are golden. Keep a close eye, if the slices begin to darken too much they will scorch.

4. Transfer slices to a separate plate and sprinkle lightly with sea salt to desired saltiness. Add more oil to the microwave plate and repeat with remaining slices.

So, how did they turn out?

According to Chatelaine they were fantastic! Surprisingly crispy, and really delicious. What's better? They actually get crispier as they cool! You are able to make them as salty (or not) as you want, and they can be flavoured. The slices that are a little thicker put you in mind of a buffalo chip - with the slightest chewyness that doesn't at all take away from them. You can store them for about two days in a sealed container. The only drawback of these chips is that they are a bit tedious to make - one potato took three rounds in the microwave, therefore about 15 minutes, plus the time to slice. However, all in all, these are really fun, and really rewarding to make. Highly recommended.  

 Tips:
The thinner the slices, the better the chip.
Keep a close eye, different slices will cook at different rates so remove the chips as they brown and continue cooking the rest.
Keep the plate well oiled, the slices have a tendency to stick.
Use tongs...they come out HOT!