Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

Slice the potatoes very thinly, about 1/16 inch thick, using a mandoline or sharp knife. Place the slices in a bowl of cold water for 10 minutes to remove excess starch.

Drain the potato slices and pat them completely dry with a clean kitchen towel or paper towels.

In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, brown sugar or sweetener, and apple cider vinegar.

Add the dried potato slices to the bowl and toss until evenly coated.

Arrange the slices in a single layer on the prepared baking sheets without overlapping.

Bake for 10 minutes, flip the chips, then bake for another 8 to 12 minutes until crisp and lightly browned, watching closely near the end to prevent burning.

Let the chips cool on the baking sheets for 5 minutes to finish crisping before serving.