Microwave Rosemary and Black Pepper Chips

These are so easy and very yummy.  Much easier than the deep fryer.  From Food and Drink Winter 2012.

1 medium potato
2 tsp olive oil
1 tsp finely chopped rosemary
Salt and black pepper

1. Preferably using a mandoline (I don't have one so I just sliced very thinly with a knife) with the slicing blade set at 1/8 inch, cut potato keeping the round shape.
2. Lay a large double layer of paper towels in microwave.  In 2 batches, place potato slices on top in a single layer.  Lightly brush with half the olive oil.  Microwave uncovered on high for 6 minutes.  Potatoes should have brown spots and look crisp.  If not, microwave in 30 second increments (this could take up to 2 more minutes).  They will crisp up even more as they cool.  Remove from paper towel.  If they stick, wait 1 minute or so.  Place in a bowl and toss with rosemary, salt and pepper.  Repeat with remaining potato slices and oil, then add to bowl.

Makes 1 1/2 cups.