Cut potatoes into 3/8-inchthick slices; cut each slice into 3/8-inch-thick strips.
Dip potato strips, several at a time, into oil. Drain and place in a single layer in a 15- x 10- x 1- inch jellyroll pan. Bake, uncovered, at 425° for 50 minutes, turning potato strips every 15 minutes. Drain on paper towels; sprinkle with salt to taste.