2tspJalapeño powderless if you don't want them so spicy
Scrub but don't peel your potato. Set a mandoline slicer on the 1/8 inch setting and slice a couple of test slices of potato. They should be thin, flexible, and translucent.
Toss the salt and jalapeno powder together.
Lay a sheet of parchment paper on the carousel plate in your microwave. If your microwave doesn't have a plate, then use a dinner plate, but be aware that your cooking time may vary because the plate itself will absorb some of the microwave's energy.
Lightly brush both sides of the potato slices with olive oil. Lay them out in a single layer on the parchment paper and microwave for about 3/12 to 4 minutes, just until they turn golden and crisp. Check the first batch often until you find the right timing for your microwave.
Working in batches, put some of the salt mixture into a paper bag and add some of the chips, then shake gently to coat. Repeat with remaining chips.
https://theviewfromgreatisland.com/skinny-microwave-jalapeno-potato-chips/ May 15, 2016