Leaving the skins on, slice the potatoes into 1/8–1/4 inch thick rounds. Try to keep the slices as even as possible so they cook at the same rate.
Spread the potato slices in a single, slightly overlapping layer on the foil-lined baking sheet. You want the pan mostly covered, but avoid stacking them too high or they’ll steam instead of crisp.
Bake the potatoes on the middle rack for 20–25 minutes, flipping them once halfway through, until the edges are
