Just place small unpeeled Maris Piper or King Edward potatoes on a wooden spoon, cut down every 2 mm to create thin, even slices (the spoon prevents you from cutting right down to the base, which you want to avoid).
Place potatoes in a baking tray, drizzle over olive oil and add a few crystals of crunchy sea salt. Cook for 50 mins at 200 degrees / 180 degrees fan, basting occasionally with the oil.
The slices of potato will gradually open up, so pour the oil over the top to crisp.
Delicious on their own, or with pesto, or with a couple of bay leaves interspersed between the slivers, or with rose harissa, grated cheese…whatever takes your fancy.