Scrub the potatoes and cut into thick chunky slices, leaving the skins on.
Rinse the potato chunks under the cold tap; this will wash away most of the starch. Then pat dry with kitchen towel.
Rub oil over the chips (olive, rapeseed or sunflower oil are all fine). This needs to be about a teaspoon per portion of the chips.
Spread evenly onto a baking sheet.
Add to pre-heated oven 200°C/Gas Mark 6 for 45 minutes, turning at least once.
Season to taste.