Article: Cut your potato slices anywhere from 1/4" to 1/8" thick for best results. Alternately, run potato slice through running water until the runoff created is no longer cloudy. Start to let air dry. If you want to salt your potato chips, adding about 3 tablespoons of sea salt to the water you use to soak the potatoes in creates enough saltiness in the final product. Water is the enemy in this process, so be sure to remove as much as possible before microwaving. Make sure that potato slices are not touching one another. Cook until deliciously crispy and golden brown in the middle.

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Slice your potatoes using a mandoline or a food processor to achieve an even thickness. Soak your potato slices in water to remove excess starch. Remove any excess moisture by placing the potato slices between clean cloths or paper towels and lightly pressing. Place potatoes underneath a paper towel on a plate. On full power, microwave potato slices for 3 minutes. Remove from the microwave, flip the slices, and microwave at 50% for 3 minutes. Remove from the microwave, flip the slices, and cook in 1 minute intervals at 50% power. Season with any additional herbs or flavors, if desired.