Microwave potato chips

Fold a sheet of parchment in half, then quarters and more, keeping a sharp point; set the point at the centre of the plate and cut at the edge to give a circle that fits the plate. Optionally crumple and flatten it to make it more flexible.

Slice a washed, unpeeled russet potato on a mandolin, thin but not paper thin, using the first slices to dial in the thickness; use the guard. Put the slices into cold water.

Swish the slices in the water to wash off the starch, change to clean water and keep rinsing until the water is clear.

Dry about 20 slices on a clean kitchen towel and blot the tops with another towel or paper towels until very dry.

Brush oil generously over the parchment on the plate, lay the slices close together without overlapping, and brush a little oil over each.

Microwave (about 800 watts) for 3 and a half minutes; a more powerful microwave may need about a minute and a half.

Flip the slices, microwave another couple of minutes, and keep adding time until golden with dark brown spots and stiff to the touch, about 7 or 8 minutes start to finish.

Transfer at once to a cold plate; the chips crisp fully as they cool. Season with salt while they cool. Cook longer if they are not crispy.

Serve with sour cream and chives.