Rinse the 2 medium potatoes under cold running water and scrub off any dirt. Pat dry.

Using a sharp knife, vegetable peeler, or mandoline, slice each potato into uniform 1/8-inch (about 3 mm) thin rounds.

As you slice, immediately place the potato slices into a bowl of cold water to prevent browning and remove surface starch. Continue until all slices are in the bowl.

Let the slices sit in the cold water for at least 5 minutes, then drain them in a colander.

Spread the drained slices out on clean paper towels or a clean kitchen towel and pat them very dry. The drier the slices, the crisper the chips will be.

Line a microwave-safe plate with fresh paper towels. Arrange a single layer of potato slices on the plate so they do not touch. (Work in batches if the slices won’t fit in one layer.)

Brush both sides of the arranged slices with the 2 tablespoons of olive oil, distributing the oil evenly across all batches. Sprinkle salt to taste over the slices.

Microwave the plate at 50% power for 2 minutes. Carefully remove the plate (it will be hot), flip each slice, and return the plate to the microwave.

Microwave on High for 1 minute 30 seconds. If the chips are not yet crisp, continue microwaving on High in additional 30-second increments, checking after each until they reach your desired crispness.

Let the chips cool on the paper towels for a minute or two to finish crisping, then serve.