I like to think of myself as a glass-half-full kind of gal.

I tend to have a sunny demeanor. I try to accentuate the positive even in the most grave of situations. And I’m optimistic that one can do anything one sets one’s mind to — or at the very least get darn close to it.

But when I stumbled upon a recipe early last year in Eating Well magazine for making potato chips in the microwave, I balked. I was a disbeliever. I was convinced this was beyond impossible.

I was wrong.

As part of the Reheat Anything Generation, I knew full well from experience that foods heated or cooked in the microwave most often turned out soft and limp, not crunchy.

So how could thinly sliced potatoes end up crackling crisp? Seriously?

They not only do, but they also possess a purity of flavor — of real, fresh potatoes. Unlike so many store-bought bags of potato chips with their long list of ingredients, there are just three in these: potatoes, olive oil and salt.

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