How to Make Delicious, Healthy Homemade Potato Chips With a Microwave!

Step 5 Nuke it.

Put the plate in the center of your microwave and set it for five minutes. (cooking time will vary depending on how many chips you are making and the thickness of the slices)

Comments

[rbaba]

If you want to add cheese of any kind, do it in the last half-minute of the process. Don't overcook it. For an 1000W microwave lamp running at 100% power:

slice of cheddar, gouda, emmentaler: 10s
farmhouse cheeses, very fat, but somewhat dry, lightly astringent: 20-30s
extra-dry cheese like italian Parmesan: 30s-1minute -> this is your best bet!

Don't microwave blue-green cheeses. Nasty. Most should be eaten cold.
You may have some success with light white cheeses such as Brie, Camembert, certain regional varieties. Greek feta is not a good idea either.

Avoid factory-melt cheeses. They use various potassium salts which still linger. Microwaving them further transforms the composition of the cheese, making it unsuitable for eating, if not toxic.

[Quotato]

Finding the exact time to pour on the cheese (without it melting it away) is a real challenge.