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Slice potatoes with skin on as thinly as possible using a mandolin.
Add the sliced potato to the bowl of iced water. Jiggle the slices with your fingers to separate then leave to sit for 10 minutes to wash away some of the starch. Pat dry using kitchen paper or a clean tea towel.
Place the potato slices onto a piece of baking paper the size of a dinner plate and sprinkle with a small pinch of table salt. Make sure the slices do not overlap and the sheet of baking paper can fit in the microwave.
Carefully transfer the baking paper with the potato slices into the microwave. Microwave on high for 5 minutes or until golden. Repeat until all slices are cooked.
Eat immediately for the crispiest texture or store in an airtight container to save for later.