Preheat the oven to 450°F and line two baking sheets with parchment paper.

Rinse and scrub the potatoes.

Using a mandoline, slice the potatoes into thin, even slices, about ⅛-inch thick.

Place the slices in a large bowl, cover with ice water, and soak for 30 minutes.

Drain and pat the potatoes completely dry.

Toss with olive oil until evenly coated, then sprinkle with salt.

Arrange the slices in a single layer on the prepared baking sheets.

Bake for 20 to 25 minutes, flipping halfway through, until golden and crisp.

Let cool before serving. Store in an airtight container