Instructions

• 1. Preheat the oven to 425°F. Line two baking sheets with parchment paper. Light colored pans preferable for best results.

• 2. Use a mandolin to slice the potatoes into thin rounds slightly thinner than ⅛-inch thickness. If you do not have a mandolin, you can also do this with a sharp knife, but it's harder and takes more time.

• 3. Rinse the potatoes in cold water until the water runs completely clear. Be sure to use your hands to separate the potatoes and agitate them to remove all the surface starch. This is very important to making sure they get crisp. Then soak them in water for 15-30 minutes. Drain them and use a kitchen towel to dry them really well and dry the bowl used to soak them in. You want to remove all the moisture at this point.

• 4. Return the potatoes back to the dried bowl. Add the olive oil, paprika, garlic powder, salt and pepper. Toss with your hands to evenly combine the potatoes with the seasoning.

• 5. Transfer the potatoes to the prepared baking sheets and arrange in a single layer so they are not touching or overlapping at all. Bake until crispy, flipping halfway through, 20-25 minutes.