Peel potatoes and cut into slices 4 inches long and 1/4 inches wide; place in a bowl of iced water to crisp. Just before cooking, turn onto paper towels and pat dry. Spread pieces in one layer on a shallow baking pan. Sprinkle with the vegetable oil. Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes, turning frequently until golden brown. Empty potatoes onto paper towels. Sprinkle with salt and pepper.

Makes 5 servings (50-60 pieces). 1 serving 10-12 pieces, calories 93. Special note for lo-sodium omit salt use seasoned salt substitute.