@Call_Me_Jay I have used This Recipe to make both regular potato chips, and sweet potato chips. You do it in the microwave! I didn’t think it was going to work, but now I’m hooked on this method. It makes for a much crisper, less greasy chip (because you use less oil, just a wee smidge). You might have to experiment with the timing a little bit, depending on how thick or thin you make your chips. The magic happened after I set the nuked chips onto a paper towel to cool, that is when they crisped up, not when they first came out of the oven. When I first made them, I was disappointed that they were still “soggy” or “wiggly” but then I walked out of the room and came back a few minutes later to find them super crisp. It was like some sort of a miracle had happened. You can add spices too if you like.
The other tips for this method are: use a mandoline slicer to get evenly thick/thin slices. If you use a knife, you are not likely to get uniformly thick/thin slices. Also, do not overlap the tater slices on your microwaveable plate, or else they won’t cook evenly. I’ve had good results with cooking 1 and a half to 2 minutes per side, you need to flip them half way, but you’ll have to experiment with the timing of your particular microwave, and then remember that they crisp up after a minute or so of sitting on your plate or paper towel after you take them out.