Preheat oven to 400°F. Coat 2 baking sheets with cooking spray or oil.
Line potato slices on baking sheets. Whisk together peanut oil and sriracha in a small bowl. It takes a while to fully incorporate the sriracha into the oil—be persistent!
Brush potato slices with sriracha oil mixture and sprinkle with salt. Bake for 10–20 minutes—baking time depends on oven temperature and thickness of slices. It's really important that after 10 minutes, you check on these every minute or so because they go from perfectly done to burnt really quickly! They'll be done when the edges begin to brown—some parts may still be a little bit soft, but that's to be expected with baked potato chips. Serve right away—homemade potato chips don't store well.
For crispier chips, soak your potatoes first. After you've sliced the potatoes, put them in a bowl and cover them with ice cold water. Let them sit for about an hour or two, then drain and rinse the potato slices. Line them on paper towels and dry thoroughly. This removes some of the starch from the potatoes. I tried making these Baked Sriracha Potato Chips with the soaking step and without; they are delicious either way you make them, but soaking the potatoes first definitely resulted in a crispier chip.