Preheat oven to 220ºC.
Thinly slice 1 kg unpeeled baking potatoes lengthwise.
In a large bowl, combine 30 ml Olive or Avocado Oil, 10 ml chilli powder, 2,5 ml thyme, 2 ml Himalayan salt and 1,25 ml cayenne. Add potatoes, tossing to coat.
Place on 2 baking trays and bake for 30 to 45 minutes or until browned and crisp.