- Vegetable oil spray
- 1½ pounds large baking (russet) potatoes
- Salt to taste
- Position the racks in the center and top third of the oven and preheat the oven to 375°F. Line two large baking sheets with parchment paper. Spray the paper with oil.
- Peel the potatoes placing them in a bowl with cold water to cover. Remove 1 potato from the water and pat dry. Using a mandoline or plastic vegetable slicer, cut the potato into paper-thin rounds, less than 1/16 inch thick, cutting only enough slices at a time to spread in single layers on the baking sheets. Arrange the slices on the sheets and spray slices with oil.
- Bake until the chips are evenly golden brown, about 20 minutes (the chips on the center rack may take a few extra minutes). Slide the sheets of parchment onto a work surface and cool the chips on the parchment. Repeat with the remaining potatoes. Store uncovered, or use within 6 hours.
- Just before serving, sprinkle with salt.