Slice a potato leaving skin on--or not on if you don't want to (I used a big Idaho baking potato , but you can use russet ones)--Slice it in very thin slices. You need to get them as evenly sliced as possible so they all cook at the same time. I tried using a peeler and it worked on the smaller ends of the potato, but the potato was too wide for the pealer as I got toward the middle).
Place the slices on parchment paper (sold near the foil and syran wrap). Don't let the slices touch each other. (one potato makes several batches)
Sprinkle them with creole seasoning (or for other options use garlic and salt, or dip perhaps in vinegar and sprinkle with salt --I haven't tried it yet).
These were touching so they stuck together--so better not let them touch each other.Place them in the microwave and microwave on high for 2-4 minutes until you see brown flecks appear. (the time depends on how thick you have sliced them). Then let rest for 1 minute. Then nuke for 1-2 minutes or until brown and crisp. If they aren't crisp continue for some more time, but be careful not to let them burn.
Ps. I will have to try this on sweet potatoes only without the skin. I will try cinnamon and nutmeg or apple pie spice on them!
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