Cut potatoes 1/8” thick using a food processor or with a sharp knife. Spray ceramic plate with oil, then brush tops of potato slices with olive oil (butter can also be used) and sprinkle lightly with salt. Microwave 6-9 minutes or until you see small patches of light brown and the potatoes are crispy. Serve immediately or seal in ziplock bag for a later snack.
If using a food processor these really are a quick. From the time I grab a few potatoes from the pantry until the potato chips are ready to eat, its only 7-8 minutes. These are light and crispy with just a trace amount of fat.
For larger quantities these can also be baked in the oven at 500 F for 12-15 minutes, however the microwave tends to cook the potatoes more evenly.
If you find that your potato chips are sticking to your pan or plate, 1-2 minutes before they are fully cooked, loosen the potatoes from the pan or plate by pulling them off the plate, then putting them back on the plate. Cook for 1-2 more minutes.