Step 1

Preheat the oven to 425 F and line two baking sheets with parchment paper (if you don't have parchment paper, spritz the sheets with cooking spray).

Step 2

Slice the potatoes in 1/6 inch rounds, which is a little narrower than the barrel of a pencil. Toss the rounds in a bowl with the olive oil until thoroughly coated.

Step 3

Lay the rounds spaced apart on the baking sheets. Sprinkle them all with sea salt, then flip them all over and sprinkle the other sides with more sea salt.

Step 4

Bake for 35 to 45 minutes, or until the rounds are golden brown all over and a cooled round has a crispy texture on the outside. Remove from oven, cool slightly, and serve with sour cream or ketchup for dipping.