A mandolin works best to cut the potatoes paper thin, but you can use a vegetable peeler or slice the potato very thinly with a knife.

Ingredients: 1 large Russet Burbank potato, Non-stick spray, Parchment/ baking paper, Salt and Pepper

Trim a piece of baking paper to fit the inside floor of your microwave, then slice around 1/3 of the potato into paper thin slices using a mandolin etc. Don't slice up the entire potato in one go, as the potato slices tend to go pink and curl up if you don't use them immediately.

Spray the baking paper with non-stick spray and lay out the potato slices onto the paper. Spray the slices with non-stick spray and season with with salt and pepper.

Switch off the rotation function of your microwave and crank it up for 4-5 minutes at full power (you may need to experiment a bit with this, depending on the wattage of your microwave). Outside slices tend to cook slower, so you may also need to stop and swap the outside slices for the inside slices after a couple of minutes. Repeat the process until you’ve used your entire potato.

Sprinkle the crisps with paprika.