Directions:

• Start by rinsing your Yukon Gold potatoes under cold water. Use a vegetable brush to scrub away any dirt, then dry them thoroughly with a kitchen towel. This step is crucial for achieving a crispy texture.
• Using a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch thick. The thinner the slices, the crispier the chips will be. If you have a mandoline slicer, this is a perfect time to use it!
• In a bowl, combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, ground mustard, and a pinch of cayenne. Mix until well combined.
• Place the potato slices in a large bowl. Sprinkle the seasoning mixture over the slices and toss gently to ensure that each slice is evenly coated.
• Line a microwave-safe plate with parchment paper. Lay the seasoned potato slices in a single layer on the plate, making sure they don’t overlap. This ensures even cooking.
• Microwave the plate on high for 3-5 minutes. Keep an eye on them during the last minute to prevent burning. The chips are done when they look golden brown and are crisp to the touch.
• Once cooked, let the chips cool on the plate for a few minutes. This will help them become even crispier as they cool. Once cooled, enjoy your homemade Microwave BBQ Potato Chips!