Preheat the oven to 425°F (220°C) for the chips.
Wash and peel the russet potatoes. Cut them into thin, even strips to make chips.
Place the potato strips in a bowl and toss with olive oil, salt, and black pepper.
Spread the potato strips in a single layer on a baking sheet lined with parchment paper.
Bake the chips in the preheated oven for 12-15 minutes, turning halfway through, until golden brown and crispy.
While the chips bake, lightly toast the bread slices until golden brown.
Spread mayonnaise evenly on one side of each toasted bread slice.
On the first slice of bread, mayonnaise side up, layer 2 slices of turkey breast, 2 leaves of romaine lettuce, and 2 slices of tomato.
Top with a second slice of bread, mayonnaise side down.
Spread mayonnaise on the top of the second slice, then add 2 slices of cooked beef bacon, 2 slices of turkey breast, 2 leaves of romaine lettuce, and 2 slices of tomato.
Place the third slice of bread on top, mayonnaise side down, to complete the sandwich.
Cut the sandwich diagonally into quarters and secure each quarter with a toothpick.
Remove the chips from the oven and season with additional salt if desired.
Serve the club sandwich quarters with the freshly baked chips on the side.