Here we are:
1 used two medium sized waxy potatoes and brushed them under running water. I mixed a shot olive oil with a good pinch hot yellow curry powder, a pinch sweet paprika, smoked chili powder, pepper and salt and dried italian herb mix. I shaved the potatoes with the help of a mandoline in very thin slices and padded each slice dry with a paper towel. I tossed the slices in the olive oil spice mix.
It took 10 more minutes while I opened the microwave once and again to reduce the steam.
After all in all 15 minutes the crips were ready to be taken from the skrewers. Some were still soft in the middle and I layered those each for each (don't let them touch) on a piece of parchment paper and let the microwave run for a minute: They got really dark browned... 30 seconds would have been more appropriate.
Anyhow, really really tasty and crunchy. Next time I think I will give it 10 minutes for toasting on skrewers. First I will not stack the potato slices the way I did. They need a little more distance in between. After the microwave session on skrewers I will strip the crisps off the skrewers and place them in batches on parchment paper and give each batch 1 or 2 minutes microwaving time. Those darker browned bits tasted like cornflakes...