other spices, such as black pepper, paprika, garlic powder, chili powder, etc.optional
Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
Serve potato chips plain or with your favorite dipping sauce.
If using an electric oven: these instructions are written for a gas oven. Electric ovens tend to retain heat more, and since these do burn easily, you'll want to be careful. Try baking for less time, in the middle rather than top rack, and if you want to keep them in the oven to continue dehydrating, I recommend cracking the door open a bit to allow some heat to escape.
I recommend using a mandoline slicer to slice the potatoes uniformly and thinly. You can use a knife if you don't have one, but try to make them as uniform as possible. You may also have a slicer on your cheese grater you can use.
Make sure not to crowd the baking sheet. The potatoes should be in a single layer. If you want to double the recipe, I recommend using two baking sheets, and rotating them halfway through cooking to the bottom and top of the oven if you need to place them on separate racks.
Be careful not to burn the chips. They may take a while to get an initial golden brown color, but after that, they will cook very quickly. The thinner they are cut, the more quickly they will burn.
For sweet potatoes: follow the same instructions. They may take a little longer to cook, so keep an eye on them. They have more liquid and less starch, so by nature they won't be quite as crispy as white potatoes. If you like, you can flip them halfway through cooking to try to "crisp' them up more evenly (but don't worry if you forget about doing this).