Sorry to say that you won't get chips worth a damn out of the oven. I do make oven-baked really thin sliced potatoes as a side dish, but they never really crisp up enough to be potato chips. If you want chips you can fry them in a pot. Just make sure to get a candy thermometer so you can get the oil to ~350. I'd use Idaho/russet potatoes and slice them as thin as you can with a chef's knife (or get a cheap mandolin). Fry them in small batches or you will have oil overflowing all over the stove (which is a fire hazard as well as annoying to clean up).

Russet potato's make the best chips/fries.
After peeling them and chopping them up to 1/8th of an inch.
Run them under cold water for about 5 minutes to remove the starch if you're in a hurry.
What you really need to do is boil them in a mixture of vinegar and water(more water, less vinegar) for about 2-3 minutes.
Then heat up some oil, either in a pan or a deep fryer itself.
Fry until desired crispiness and season them.

Keeps them from turning to mush. That's why you only need to use a little bit of vinegar, just enough to change the ph of the water. I usually use a few capfuls.
If you remove the starch and the enzymes through the boiling, they won't get soggy and they will crisp up in the oil, but they will burn quickly if you don't watch it.
And no, it doesn't change the taste. The taste mainly comes from the oil you fry in. Vegetable oil tastes better for a potato chip.

This post was edited by Arsenic_Touch on Dec 1 2011 01:37am