Slice the potatoes very thin using the mandoline. As you slice them, put them in a bowl with cold water. When you have finished slicing, drain the potatoes and rinse them thoroughly. Dry them in a salad spinner or between 2 clean dish towels.
Arrange the slices on a paper towel on a large plate, or on the turntable of the microwave. If you’re using olive oil, paint them with the oil and salt them. Don’t let the slices touch each other or they’ll stick together.
Microwave on high for 3 minutes. Turn the chips over and microwave for about 2 more minutes (depending on your oven), until they are golden brown and crispy. Keep your eye on them so they don’t burn too quickly.