Take a potato. Slice it thinly (about 1/16th of an inch thick) into potato chip rounds. I used my mandolin slicer to slice. Place the slices in cold water for 10 minutes — this removes a bit of the starchiness. Dry with paper towels and put in a single layer on a microwave safe casserole dish or microwave bacon cooker. Coat the dish with oil or Pam for the first batch or they’ll stick like crazy. I have an older microwave so I microwaved on high power for 7 minutes until the potatoes start to get golden brown and curl a bit. (The time could range from 4 minutes to 10 minutes or so. Keep an eye out until you determine the time.) When they’ve turned golden set aside and make some more. You have just successfully made CRISPY POTATO CHIPS in the microwave.
Really. Go get a potato. I’ll wait here. What have you got to lose?