Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and parchment paper.

Wash and slice the russet potatoes into thin rounds, thinner than ⅛ inch, using a sharp knife or mandoline slicer.

To reduce excess starch, soak the slices in cold water for 30 minutes. If skipping the soak, just pat the slices very dry with paper towels for crispy results.

Add the slices to a bowl. Pour in the oil, sprinkle with salt, pepper, garlic powder, paprika, and any optional seasoning like chilli or herbs. Toss to coat—avoid too much oil, which can make the chips soggy instead of letting them roast and crisp.

Arrange the slices in a single layer on the prepared baking sheet with space between them.

Bake for 25–30 minutes, flipping halfway, until golden brown and crisp.

Let cool slightly before serving.