Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.

Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between 1/8 - 1/16 inch thick.

Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.

Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.

Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.

Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color.

Sprinkles the finished potato chips with salt and enjoy

BBQ flavor : In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili powder. Sprinkle mix over finished potato chips

Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips

If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices. And enjoy!