Preheat the oven to 425°F. Line two baking sheets with parchment paper.,

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.,

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. Then soak them in water for 15-30 minutes. Use a paper towel to dry them really well and dry the bowl used to soak them in.,

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.,

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