In a large bowl of cold water soak the sliced potatoes for approximately 20-30 minutes. Drain and towel dry really well.
Pre-heat oven to 400° (200° celsius) Line 2-3 cookie sheets with lightly oiled parchment paper (approximately 1 tablespoon).
Place sliced potatoes on lined cookie sheets, single layer, not overlapping.
Brush or spritz sliced potatoes with olive oil, just the top.(approximately 2 tablespoons).
Sprinkle with salt and pepper (I used white pepper), and rosemary.
Bake for approximately 15-20 minutes or until potatoes are golden brown. Enjoy!
* Watch closely because the potatoes will start to brown quickly after approximately 10 minutes.
** If some are ready, remove from pan and continue baking the remaining chips.
Move the chips immediately to wire rack to cool.
Notes
The best potatoes to use in this recipe are either Russet or Yukon gold. Moving the chips to a wire rack to cool, will keep them from getting soggy.Store in an airtight container for up to 1-2 days.