Potato chips are back on the menu! These are lighter than most store-bought varieties because we oven-bake them. Smoked paprika makes them even more flavorful.
Preheat oven to 400°.
Using a mandolin slicer or sharp knife, slice potatoes into 1⁄8-inch-thick rounds. Pat dry on layers of paper towels to absorb as much moisture as possible.
Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1⁄2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.
Bake until browned and potato edges lift slightly from baking sheets, 20–25 minutes. Remove from oven and sprinkle with remaining 1⁄4 teaspoon salt.
Cool completely and store in an airtight container for up to 1 day.