1 large potato
salt (or whatever spices you like)
Preheat oven to 350. Scrub the potato and slice on a thin mandoline setting. Do not cut your fingers. Seriously. Even if you’re thinking to yourself, “oh, only an idiot could cut their fingers on a safety mando–SH*T!” This will be your thought process, so put on some gloves or something. Soak the slices in water for at least ten minutes and pat dry. Cover a cookie sheet with aluminum foil and spray with vegetable oil. Lay out the chips so that they aren’t overlapping and sprinkle with salt. bake for about 15 minutes, but keep an eye on them. They might need less or more time, depending on how thick the slices are. Remove immediately and place on a paper towel to drain.