Cut potato crosswise into 40 very thin slices using a mandolin slicer.
Combine potato slices and hot water in a large bowl; let stand 10 minutes.
Drain. Arrange potato slices on a layer of paper towels; pat dry.
. Coat 2 (15 x 10-inch) jelly-roll pans evenly with oil. Arrange potato slices in a single layer on pans. Coat potato slices with cooking spray, and sprinkle evenly with lemon pepper and salt.
Bake at 400 for 18 minutes or until lightly browned.
Note: Watch chips carefully, and quickly remove individual chips from the pan as they become lightly browned.
