Preheat oven to 500°F.

Lightly spray cookie sheet with vegetable cooking spray.

Slice unpeeled baking potato into very thin slices.

In bowl, toss potato slices with dressing until evenly coated.

Arrange potatoes in single layer on cookie sheet.

Bake about 20 minute or until lightly browned on both sides, turning once after 10 minute.

Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.

Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate.

Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.

Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.

Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.