Scrub the potatoes. You can leave the skins on or peel; your choice. Slice potatoes thin. I used russet potatoes and sliced them on a mandolin. Place slices in bowl of cold water and let sit for at least ten minutes. Dry in batches on paper towels. Fold a piece of parchment paper in half and lightly spray with cooking oil. Place slices on one half and fold over. Microwave on high for 3-5 minutes. This will vary depending on your microwave and how thick your slices are. As soon as you see them start to brown, take them out. Put on a plate and sprinkle with some sea salt or whatever you like for that matter.