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chefmomager
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Wash and dry potatoes, and slice in half.
Use a mandolin to thinly slice potatoes. You can also use a sharp knife but be careful! I highly suggest a mandolin so you get even, thin slices. The thinner the slices, the crispier!
Let soak in ice water for a few minutes to remove excess starch (helps make them crispy)
Pat slices dry very well with a towel
Line a microwave safe plate with parchment paper and arrange the slices in an even layer. Sprinkle well with salt.
Microwave for 2 mins, then flip slices over and microwave for another 1.5-2 mins until lightly golden and crispy. Adjust time if needed until crisp.
Repeat steps until all potato slices are crisp!
Store in an airtight container or bag