1. With a sharp knife, score an X on each potato. 
2. Place the potatoes in a large stock pot.  Add the salt and olive oil, then cover with the water.
3. Bring the water to a boil over high heat, then reduce the temperature to simmer and cook for 25-30 minutes until the potatoes are soft.
4. Remove the potatoes from the pot.  Place a sieve over a large bowl and strain the potato stock by pouring it into the sieve/bowl.
5. Cover the stock and refrigerate at least four hours or overnight.

Once the Potato Stock has Chilled…

1. Preheat the oven to 225°F.   
2. Line 2-3 sheet pans with parchment paper.  Set aside.
3. Return the potato stock to the pot and whisk in the potato starch until dissolved.
4. Cook over medium heat, whisking constantly, until the mixture form a thick gel, around 5 minutes.
5. Immediately remove from the heat and add food coloring if using.  Allow to cool slightly.
6. Transfer the gel to a squeeze bottle and squeeze large blobs onto the prepared parchment paper.  Smooth the blobs into chip shapes using an offset spatula or spoon.
7. Bake for four hours.
8. Remove from oven and lightly spray with vegetable spray.  Carefully turn the chips over and lightly spray the second side.
9. Store in an airtight container.