Cut potatoes in half crosswise exposing two flat surfaces. Use a wide potato slicer and cut paper thin slices.

Place individual slices on an oiled cookie sheet. Brush the tops of the potatoes with a pure vegetable oil, preferably a corn oil.

Bake at 450 degrees approximately ten minutes or until golden brown. Finally, place the chips in a brown paper bag with a small amount of sea salt (1/4 teaspoon per potato) and shake.

These chips are low in fat and crunchy.