Lightly-salted crisps

1. Soak the chickpeas for 8 to 12 hours. 
2. Peel and cut the potato into small pieces. Place the drained chickpeas and potato in a bowl. Blend until smooth. 
3. Spread the mixture evenly using a spatula until the holes are completely full. Evenly sprinkle over some salt. 
4. Remove the top guide and microwave for 4 minutes at 800W.  Let the steam escape from the microwave, then cook again for 3 more minutes. 
5. Remove the product from the microwave and leave the crisps to stand for 1 minute, or until they cool down and get a crisp texture. 

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