Brush a non-stick baking tray with a generous layer of olive oil (about 1 tbsp) and place it into the pre-heating oven.
Wash and scrub the potatoes and cut them into 1cm thick chips.
Place the chips into a large saucepan and cover them with cold water, then bring it to a boil.
Once boiling, cook the potatoes for two more minutes and drain (the potatoes should still be firm).
Drizzle the potatoes with the remaining olive oil and sprinkle with 1 tbsp of Australian Chicken Salt before arranging them carefully onto the pre-heated baking tray. Bake for 35-40 minutes or until golden. Serve hot.