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Black pepper potato chips! I don’t know about you but all of this holiday cheer has me looking for ways to lighten things up a bit- these chips aren’t fried- they cook until perfectly crisp in the microwave-and, although a little harder than those that are deep-fried, they’re amazing! Do this: One Idaho potato, scrubbed, dried and sliced very thin (the largest setting on an inexpensive, hand-held mandoline-check out the one I like best on my site). Line the slices up on a large doubled sheet of paper towels and cover with the same, pressing down to dry the slices. Take all the slices and put in a bowl and add enough extra virgin olive oil (or better yet, garlic confit oil) and, if desired, freshly cracked black pepper. Rub the slices, so each one is coated with oil. In batches (how many batches will depend on the size of your microwave) lay the slices, in a single layer, on a sheet of parchment paper that sits on a microwaveable plate. Microwave on high power for 4 1/2 to 5 minutes- or longer, depending on your appliance. Check every 30 seconds, after hitting the 4 1/2 min mark. The slices should be light golden with some spots that are more deeply colored. Place the cooked slices on a large wire rack, where they will crisp up quickly. Continue with the remaining potatoes- adding them to the rack. (You can use the same parchment but use two plates, so the plate can cool down after each batch. Season with kosher salt- Eat