-Preheat oven to 400 degrees and put the oven rack on the lowest rack.

-Slice 1.5 pounds potatoes into thin rounds (1/8 inch or thinner) on a mandolin or with a sharp knife.

-Transfer rounds to a large bowl.

-Add 3 TBS olive oil and some Maldon salt or fleur de sel and toss evenly to coat. (You can use sea salt or kosher salt and these chips will still be wonderful.)

-Arrange potatoes in a single layer on an oiled baking sheet.

-Bake until lightly golden brown and crisp, about 10 minutes, watching carefully sot they do not burn.

-Turn baking sheets often and remove any chips that have browned sooner than others, cooking time will vary.