2. Thinly slice the potatoes on a mandoline or in a food processor. They should be no more than 1/8 inch thick. Blot the potato slices dry on paper towels.
3. Lightly spray two nonstick baking sheets with spray oil. Arrange the potato slices on top in a single layer and spray the tops with oil. Season with salt and pepper.
4. Bake the chips until golden brown, 15 to 20 minutes. Transfer the chips to a cake rack to cool.
Note: If you have any chips leftover the next day and they become soggy, simply rebake them for a few minutes. They'll crisp as they cool.