4 medium potatoes (Idaho, russet, yellow gold, or red potatoes)
Herbs, your choice (granulated garlic powder, seasoning salt, chili or cayenne pepper, dried dill weed, Old Bay Seasoning, etc.)
Peel the potatoes. Using a mandoline or a thin, sharp knife, slice potatoes approximately 1/16-inch to 1/8 inch-thick. To remove potato starch, rinse the slices in a bowl of cold water; change the water twice. Pat the slices thoroughly dry with paper towels.
Sprinkle sliced potatoes with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer. If you do not have a bacon tray, use a microwave-safe casserole dish. Rub the inside of the dish with some olive oil or spray with non-stick cooking spray.
Cover with a microwaveable, round heavy plastic cover. Microwave on HIGH for 4 minutes; turn slices over and continue to microwave on high another 3 to 5 minutes. Potatoes are done when they are lightly browned (if they aren't browned, they won't get crisp). NOTE: Cooking time could vary slightly, depending on the wattage of your microwave.