Slice the potatoes really thin, almost transparent. Soak them in cold water for 20 to 30 minutes. Then dry them really well.
Next, place them on a lightly greased, parchment-lined baking sheet.
Sprinkle with olive oil, salt, white pepper, and freshly chopped rosemary.
Bake for 15-20, but keep an eye on them after 10 minutes. If some are browning too quickly, remove them.