Preheat the oven to 425°F to 450°F
Cut the chips evenly and thinly
Soak cut potatoes in cold water to remove excess starch
Dry the chips completely with a clean towel
Toss lightly with oil
Spread in a single layer on a baking sheet
Do not overcrowd the pan
Use parchment paper or a lightly greased tray
Flip halfway through baking
Bake until golden and crisp
Salt immediately after baking
Let the chips cool on a wire rack