Line a large microwave safe plate with parchment paper.

Wash and dry your sweet potato then peel with a vegetable peeler.

Using a sharp serrated knife cut the sweet potato into 1/8 of an inch thick rounds.

Put your slices of sweet potato in a large bowl then add the oil and salt then toss to coat.

Place sweet potatoes in a single layer on your plate. Microwave on medium power for 1 1/2 minutes then turn over and microwave for another 1 1/2 minutes. (if you have a particularly strong microwave cook at 45 second increments)

If your chips are not crisp after the 3 minutes continue to microwave in 30 second increments until done.

Repeat this step until all the chips are cooked. They should be dry and crispy when finished. Enjoy immediately or store in an air tight container for up to 2 days.