Wash the potatoes and the sweet potato well, slice them using a mandolin into 1-2 mm thick slices.
Pat dry the slices with a paper towel, lay them on a large plate in a single layer. If seasoning them with salt, be sure to sprinkle on salt at this point!
Microwave for about 2-3 minutes. Flip them over, and microwave for another 2-3 minutes. By flipping them over, they will cook faster and the chips will turn out to more beautiful Be careful not to burn yourself!
Once the excess moisture has evaporated and the chips are crispy, they are done.
The potato chips had a light texture and the sweet potato chips (I ate them as-is, without adding salt) were harder, with a crunchier texture.
If you over-cook them, they will burn as shown in the photo.
This time, it took 2 minutes × 2 times at 600 W to cook in my microwave. The cooking time will differ about 1 minute each time I make them, depending on the thickness or the moisture content of the potatoes, so please adjust accordingly.
Story Behind this Recipe
Since store-bought potato chips are high in calories, my family doesn't buy any chips at the store. But my husband was craving potato chips in the middle of the night, so I tried making these in the microwave. I certainly didn't want to go through the trouble of deep-frying the potatoes in the middle of the night!
The salt will not stick to the chips if they are seasoned after microwaving, so I recommend seasoning them before microwaving. Even if the chips are not completely dried in the microwave, they will eventually dry up and become crispy if set aside for a while after microwaving.