Cut potatoes into chips roughly an inch thick (if you prefer a thinner chip, then adjust cooking time accordingly).
Place the chips in a pan of quite heavily salted water and put on a medium heat until you can push a fork through a chip with relative ease (be careful not to overdo this part as the potato will begin to come apart).
Pour chips out of the pan into a colander and toss well to get rid of excess water
Pour 1 tablespoon of oil onto a large baking tray, then using a brush ensure the whole tray is covered.
Add 2 tablespoons of oil to the chips in the colander and toss until covered.
This step all depends on personal preference (I made an even mixture of onion powder, garlic powder and paprika in a small dish then added a sprinkle of chili flakes and a few twists of cracked black pepper, but you can amend to taste). Once you have your seasoning ready toss with your chips until evenly coated.
Spread the chips evenly across your baking tray and place in the oven for roughly 20 minutes (depending how much you boiled the potatoes to begin with this can vary, best to check them and toss them every 5 minutes after the first 10).
Put on a plate and eat!
Let me know how you get on with this, any improvements are of course welcome!