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With a mandoline (or precise knife skills), thinly slice the potato to about 1/10 inch (2.5 mm) thick. You do not want to see through the slices.
Put the potato slices in a bowl and pour water over top. The potatoes should be submerged - if not, add more liquid. Soak for 30 minutes. Drain and pat completely dry.
In a large freezer bag or bowl (preferably with a lid so you can shake it for easier coating), combine the paprika, onion powder, brown sugar, garlic powder, salt, and chili powder.
Fill a fryer (or a really deep saucepan) with frying oil of choice and heat to 350F. Place a cooling rack on top of a cookie sheet.
When the oil is ready, ensure the potato slices are completely dry. Fry a few at a time until golden brown, being careful not to overcrowd the fryer. Time will vary depending on the size and thickness of the slices, but the average is 3-5 minutes, flipping each chip over halfway through frying.
Remove the chips and place on the cooling rack. Let cool for a few minutes to allow them to crisp up then toss in the spice mixture.
Repeat with the remaining slices, ensuring the oil is 350F when frying. You may need to pause in between batches to let the oil heat up again.
Preheat oven to 400F. Line two baking sheets with foil and lightly grease with cooking spray.
Ensure the potato slices are completely dry then place the slices in a single layer on the two sheets. Brush each slice with oil.
Bake for 10-15 minutes or until golden brown and crisp (but not burnt). If you find that some of the smaller pieces are baking faster after 10 minutes, you can remove those then finish baking the rest. Let cool for a few minutes to finish crisping up then toss in the spice mixture.