Commercial dehydration employs microwaving on a large scale, but the principle of heating and mostly eradicating water remains the same, meaning that you can easily make potato chips in the microwave. You just slice a potato into 1/16-inch slices, spread the slices into a single layer on a paper towel, and cook them on high until they start to look dry. Then flip them over and continue until crunchy. Because of the thinness of the potato slices, the water steams away quickly as the potato cooks, leaving behind a rigid, and thus crunchy, starch matrix. This is exactly what deep-frying does, except there’s oil to both create space-creating bubbles and fill in some of the spaces left behind by the escaping water, which adds pleasant texture. Spraying the chips with some oil helps to simulate that. The only drawback is that you can only cook as many slices as you can fit into your microwave at once, which, for those used to crushing a “family-sized” bag in one sitting, ain’t much.