Preheat oven to 400°F.

Thinly slice the potatoes (the thinner the better) and place in a sealable container or bag. Set aside.

With a fork or whisk, mix together the oil and your desired spice (I prefer seasoning salt or lemon pepper). Note: If using sweet potatoes, spices are optional.

Pour over the potatoes, stirring continually to prevent the spices from settling in the oil.

Seal your container/bag of choice and shake until potatoes are thoroughly coated.

Dump onto baking sheets. Aim for minimal overlap of chips. 2 large baking sheets needed. (Note: Line the baking sheets with parchment paper to aid in clean-up afterwards.)

Place as close to the bottom element as possible (lower rack) and back at 400°F for 10-13 minutes.

Remove and flip then return to the oven for another 10-13 minutes until lightly browned and crispy.

Alternatively set oven to broil and place as close to the top element as possible (instead of flipping the chips). Monitor closely until lightly browned and crispy (about 5 minutes. Will depend on thickness of potatoes).

Remove from tray and serve with desired salads and meat. (Great to spruce up a hot dog or hamburger lunch).