You can nibble these chips or use them as a spoon for finger food, e.g. they taste great with salmon tartare.
You can make them completely fat-free or, as I prefer, with a little oil.
Brush the potatoes well in cold water and slice them into fine slices (the skin can stay on).
Line a baking sheet with parchment paper (maybe spread thinly with oil - my version, I think the potato slices then have a more chip-like taste), lay out the potato slices evenly next to each other, put another sheet of parchment paper on top (again possibly lightly oiled and then placed with the oil side on the potato slices) and cover with a precisely fitting sheet, then of course not put it on the other way round, but rather pan in pan. By nesting the two trays, the potato slices stay nice and flat.
Bake in the preheated oven at 180 - 200 ° for approx. 20 minutes. Remove from the tray, season with salt.
Before starting a meal, I would try baking the chips because every oven reacts differently and develops its temperature differently.
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