In addition to snacking on these, consider adding them anywhere a spicy crunch would be welcome, such as on top of salads and soups. Cutting the potatoes into very thin slices of the same thickness is important in this recipe, to help the slices bake as evenly as possible.
Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper.
Stir together salt, pepper, onion granules, garlic granules, cumin, chili powder and paprika in a small bowl.
Place potatoes in a large bowl. Pour olive oil over potatoes and use hands to mix well. Add spice mix and toss to combine, ensuring slices are evenly coated.
Arrange slices in a single layer on the prepared baking sheets. Bake until edges are crisp and centers are tender, 20 to 30 minutes, flipping chips halfway through. For more browning or crisper chips, continue baking, checking every 2 minutes to ensure chips aren’t burning. Finished chips will range from crisp to chewy, depending on thickness of the slices. Let chips cool completely before serving or storing in an airtight container.