Preheat the oven to 425°F and line baking sheets with parchment paper.

Slice the potatoes into thin rounds, aiming for slightly thinner than ⅛-inch.

Rinse the sliced potatoes in cold water until clear, then soak in water for 15-30 minutes.

Drain and dry the potatoes thoroughly with a kitchen towel.

Return potatoes to a bowl, add olive oil, paprika, garlic powder, salt, and pepper, and toss.

Transfer potatoes to baking sheets in a single layer without overlapping.

Bake chips for about 20-25 minutes, flipping halfway through, until crispy and golden brown.