Using a mandoline or a sharp knife, slice the potatoes into very thin rounds (about 1/16-inch). Place them in a colander and rinse thoroughly with cold water. Spread in a single layer on a kitchen towel or paper towels and top with another towel or paper towels - dry completely.

Transfer the potatoes to the prepared baking sheets. Spread in a single layer - it's important they all have their own space in order to crisp up. Bake for 12-20 minutes, or until the chips are browned and crispy. The baking time will vary depending on the thickness of the rounds so check frequently, and pull chips that are finished from the baking sheets and let the others continue to cook. The chips will crisp a bit more as they cool. They can be stored in a paper bag for up to 3 days.