After washing, thinly slice potatoes.
Add a little oil.
Sprinkle with seasoning. I used seasoned salt.
Cover cookie sheet with tin foil, and spray with oil. Place potato slices. Bake at 425°F for about 30 minutes.
Allow to sit in open air for 15 minutes for maximum crispiness.
The chips tasted good and we did enjoy them, but overall we didn't think it was worth the time and effort. It took 5 potatoes to cover 2 cookie sheets, and it still didn't seem like very many chips. As a warning if you plan on making these, we put our chips in a Rubbermaid container for transport, and by the time we got to our friend's house, they had gone soft, which was very unfortunate. I think the open air is key to keeping them crispy. So if you've got some extra potatoes and free time, this could be something to try out.