2 large Russet potatoes Sea Salt Olive Oil Peel potatoes and cut in half and then half again. Cut into even thin pieces. The more evenly thick you can cut them, the more even they will bake. Put them in a bowl of ice water and let them soak for about 20 minutes. Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can. Next put them in a Ziploc bag with 1-2 tsp of oil and shake to coat. Line a baking sheet with foil, and place a cooling rack on