Crispy Potato Chips with Queso Blanco

For the dip:
1 lb white American cheese
1/2 tsp onion powder
1 tsp garlic powder
1/2 cup milk
1/4 tsp cumin
1/4 tsp black pepper
1 1/2 tbsp chopped jalapenos
1/2 tbsp jalapeno juice

For the potato chips:
1 russet potato
1 tbsp olive oil
cooking spray
salt, to taste

Slice the cheese into small chunks.
Put all of the dip ingredients in a slow cooker, and cook on low for 2-3 hours, stirring occasionally. 
When the cheese dip is close to being done, use a mandolin (or knife) to thinly slice the potato.
Put the potatoes in a bowl and toss with the olive oil. 
Spray a plate with cooking spray, and place the potatoes in a single layer, making sure that they don't overlap.
Microwave on regular power for 5-7 minutes (depending on the thickness of the potatoes and the microwave's power), checking frequently, until they start to brown. They will not become crispy until they are slightly brown, but they can go from light brown to burnt fairly quickly. Repeat with the remaining potatoes.
Sprinkle with salt and allow to cool.
When the dip is melted and smooth, spoon into a serving bowl.