Using a potato peeler, slice the potatoes into super thin slices. Put the potato slices, olive oil and smashed garlic cloves in a ziplock bag. Shake well to coat the potatoes with oil.
Place the potatoes in a single layer on two baking sheets. (I lined the baking sheets with my silicone mats for easy cleaning.) Bake for 25-30 minutes, or until crispy and golden. Immediately salt while the chips are still hot.
Store the chips in a paper bag at room temperature.For step-by-step photos and additional notes, read the post above.