Preheat oven to 400 degrees F and line a baking tray with parchment paper.
Sliced the potato into thin, uniform chips. Rinse and soak potatoes under very cold/icy water for 10 minutes. Next, pat-dry the potato chips as much as possible with a clean kitchen towel or papertowels.
Transfer the chips into a mixing bowl. Add the oil, smoked paprika, and salt. Mix well.
Spread the potato chips onto the baking sheet on a single layer with space in-between each chip
Bake until golden, about 15-30 minutes. Different potato chips will cook at different rates due to their variations of thickness. Pull them out when they are done
Allow your homemade potato chips to cool and further firm up, preferably on a cooling rack
Slice the potatoes as thin as possible to achieve crispiness. If sliced too thick, they'll be tender on the inside.
No need to peel the potato. Unless you want to.
Allow the potato chip slices to cool for about 30 minutes on a cooling rack after baking to allow them to firm and crisp up.