1. Preheat oven to 400°.
2. Using a mandolin slicer or sharp knife, slice potatoes into 1/8-inch-thick rounds. Pat dry on layers of paper towels to absorb as much moisture as possible.
3. Toss potato slices with oil in a large bowl, then toss with smoked paprika, 1/2 teaspoon salt, and pepper; arrange in a single layer on baking sheets.
4. Bake until browned and potato edges lift slightly from baking sheets, 20-25 minutes. Remove from oven and sprinkle with remaining 1/4 teaspoon salt.
5. Cool completely and store in an airtight container for up to 1 day.