Preheat oven to 400°F (200°C). Lightly grease two baking sheets with oil or line with parchment paper.

Using a mandoline or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick.

Lay the sliced potatoes on a clean kitchen towel or paper towels and pat completely dry. This is crucial for crispiness!

Combine the potatoes, oil, and salt in a bowl or resealable bag and toss to coat evenly.

Arrange the chips in a single layer on the prepared baking sheets, making sure they don't overlap.

Bake for 15 minutes, then carefully flip each chip and continue baking for another 5 to 10 minutes until golden brown and crispy. Keep a close eye on them in the final minutes, as they can burn quickly. Some chips may finish before others, so pull those early and let the rest continue cooking.

Let cool for a few minutes before serving. They will continue to crisp up as they cool to the perfect texture.