potato chips, another thing microwaves suck at

Food bloggers have a funny twitch.  If something can be done, it's a great method.

The other day I saw a microwave potato chip maker at the thrift store.  It was a round plastic carousel in which potato slices are placed and the loaded ring tossed in the microwave.  What emerges is a slightly colored, crisp chip - As Seen on TV.  There's a million posts about this method, without the carousel thingy.

A slice of raw potato and a piece of paper are similar; they are a hydrated (ligno)cellulosic or complex carbohydrate network.  When moisture is removed, the residual starch dries out, upon continued dehydration, it can ignite.  Igniting paper in the microwave is one of life's joys afforded only to the adventurous and drunk (similar to an exploding egg).

Still, intrigued by the idea, I had to conduct this one myself.  I would easily swallow my pride and fancy theories and happily eat chips if it worked well.  I sliced russets, rinsed them of residual starch, dried them lovingly, sat them on paper towels and tossed 'em in on HIGH.  And watched closely.  As the fine stream of smoke that precedes a fire started to rise from the chips, I stopped the microwave and rescued my starch nuggets from the (almost burning) microwave.

The chips had some reasonable color, were crisp but would not accept salt since they had no means to cling to it.  They were not objectionable.  A fun party trick at best. Real chips are deep fried.