3 medium russet or Yukon gold potatoes, sliced medium to thin (leave peeling on)
1-2 tablespoons canola oil
1/4 teaspoon garlic powder
ground black pepper
a dash of seasoned salt
Preheat oven to 450 degrees. Scrub potato and slice lengthwise or width wise into very thin, uniform slices. A mandolin does the best job. If you are using garlic, stir it into the oil. Brush two heavy baking sheets with about 1/2 tbsp. of oil and place in the oven to heat for about 10 minutes.
Remove the baking sheets from the oven and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 20 minutes. Turn potatoes over and bake until they are golden brown all over, about 15-20 minutes more. Transfer to paper towels to cool. Repeat with the remaining potatoes. Sprinkle with coarse sea salt to serve.