First, peel and cut the potatoes in batons (chunky sticks). Place them in salted water and bring to a boil - continue boiling for a couple minutes. Then drain, drizzle with olive oil and arrange on a parchment lined baking tray.
Place into a cold oven and "preheat" to 350F; continue to bake for about 5 minutes. Using the preheat setting heats extra hot and quick, adding a crispness to the chips.
You can keep it vegan, but I have a weakness for Gruyère. Remove from the oven and grate Gruyère over the chips. Return to the oven and increase the heat to 450F. Once the oven reaches 450F, the chips should be done, but be sure to test. They should be tender, yet and crisp on the outside. Season with fleur de sel or Maldon salt and serve.