Slice potatoes into ⅛” thickness. For thinner potato chips, use a mandoline to cut thin slices.

Toss potato slices in a medium bowl with oil to coat evenly.

Coat a large microwave-proof plate with cooking spray. Arrange some of the potato slices in a single layer on the plate.

Microwave uncovered on high until slices begin to brown. Turn slices over and continue to microwave until they start to crisp and brown around the edges. Check frequently and rearrange slices as needed.

Transfer chips to another plate and allow to cool completely. They will crisp up more as they cool.

Repeat process with remaining slices.