Preheat the oven to 425 degrees and line a baking sheet with parchment paper, covering up the edges.
Wash the potatoes and pat dry. Thinly slice the potatoes, keeping them approximately the same thickness.
Toss the slices with olive oil and a sprinkle of kosher salt.
Lay out your slices on the parchment paper in a single layer.
Bake for 25 minutes, then remove from the oven and flip them over. If any chips that were thinner are getting too crispy, just remove them and set them aside to rejoin the group later.
Bake for another 20 minutes, checking often to make sure no chips are getting overly crispy.
Once the potatoes are done and ready for topping, remove them from the oven.