It is super-fun to show children how crispy potato chips can come out of your own kitchen in just minutes to accompany a sandwich at lunchtime.

Make crispy potato chips in the microwave

When you hear “farm to table,” potato chips probably aren’t the first thing to come to mind as a natural food you can prepare from your local grower.

Say “potato chips” to kids, and they no doubt associate them with the crinkly bags bulging from grocery-store shelves.

With a myriad choices of tasty chips, I’m not inclined to regularly make my own, but it is super-fun to show children how crispy potato chips can come out of your own kitchen in just minutes to accompany a sandwich at lunchtime.

Even if you don’t have kids to share the experience, slice up a spud — a medium potato makes about 35 chips — and give them center stage with appetizers when friends pop over. I season the chips with garlic salt to add zip to the crunch.

Oh, you may be wondering, do they taste great? Just ask my adult son who saw my fresh batch neatly piled on a plate and declared them the best chips ever. “Umm, Bjorn, they were for the photo for the column,” I said when I caught him in the act. “No worries, Mom,” tossing the last chip in his mouth. “Like you say, they only take minutes to make.”

MICROWAVE POTATO CHIPS

Makes about 35 chips

• 1 medium russet or red potato peeled or unpeeled
• olive oil
• salt
• garlic powder, dried herbs and spices (optional)

Use a mandoline slicer or hand slicing tool to cut the potato widthwise into 1/8-1/16-inch slices. If you opt to slice them with a knife, make sure the thickness is equal. Place in a bowl of cold water for about 5 minutes.

Ask your child to set the slices on a paper towel or clean kitchen towel. Pat well to dry.

Drizzle a dinner-size plate with olive oil. (I prefer a clear glass plate) Your child will enjoy using a basting brush to spread a thin layer of the oil over the plate. Arrange some of the slices in a single layer, making sure they don’t touch. Lightly brush them with oil.

Place in microwave on high for 3 minutes. An adult should open microwave and turn potato slices over with a spatula (plate will be very hot). Microwave another 2 minutes or more until brown to ensure that they are crisp. You may need to do an additional minute. Transfer to a serving plate and sprinkle with salt and additional seasoning, if you wish.

Drizzle a bit more olive oil on microwave-safe plate and repeat with remaining slices. Serve the same day.

Note: Times will vary according to your microwave, plate and thickness of slices.

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Donna Erickson’s award-winning series “Donna’s Day” is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna’s Day Facebook fan page. Her latest book is “Donna Erickson’s Fabulous Funstuff for Families.”