Fold parchment paper into a circle to fit your microwave-safe plate.
Thinly slice potato using mandolin or sharp knife.
Rinse slices in cold water and pat dry completely.
Brush parchment paper with a thin layer of oil.
Arrange potato slices in a single layer on paper and brush tops with oil.
Microwave on high for 3½ minutes.
Flip chips, then microwave in 30-second intervals until golden and stiff (about 4 more minutes).
Transfer to cool plate and sprinkle with salt.
Repeat with remaining slices.
Cool completely before serving.
