This is beyond easy.
-Two large potatoes (yukon or russet are going to work best)
-3 Tb vegetable oil…or whatever oil you prefer
-Salt and pepper
-Any kind of seasoning you like
First, preheat the oven to 400 degrees. While the oven preheats, slice up the potatoes. The easiest way to do this would be with a mandolin slicer, but I didn’t have one so I just sliced small strips with an old-fashioned knife. This was a bit more time-consuming, but it works. Throw the potato slices into a bowl and mix in the oil. It’s key that there isn’t too much excess olive oil, so I suggest doing this a tablespoon or so at a time. Spread the potatoes onto a baking sheet, try your best not to layer them because they will stick together and not dry out the oil as well. Sprinkle with salt and pepper, as much as your heart desires (if you’re looking for bbq or vinegar flavors, lightly drizzle those on…I would mix the bbq right in with the oil to help it mix). Bake the potato chips for 12-15 minutes (keep an eye on them because smaller ships on the outside might start to burn). Remove from the oven and immediately put the chips on drying racks, or at least relocate them to another plate. This will help them dry and they won’t stick together. At this point you can sprinkle them with more salt and pepper or some other kind of seasoning you might be interested in. Let them cool and eat ’em up!