Preheat your oven to 425°F and line two baking trays with parchment paper.

Using a mandolin, slice the potatoes into thin rounds about 1/8-inch thick. If you don’t have a mandolin, carefully slice them with a sharp knife, though this will take more time and effort.

Rinse the potato slices under cold water until the water runs clear. Then, soak them in fresh water for 15-30 minutes to remove excess starch. Drain and dry the potatoes thoroughly with a paper towel, and make sure to dry the soaking bowl as well.

Return the dried potato slices to the bowl. Drizzle with olive oil, then add garlic powder, paprika, salt, and black pepper. Toss everything together with your hands, ensuring each slice is evenly coated with the seasoning.

Arrange the potato slices in a single layer on the prepared baking sheets, making sure they don’t overlap. Bake for 20-25 minutes, flipping them halfway through, until the chips are golden and crispy.