Preheat oven to 250°F and line a baking sheet with parchment paper.
With the skin on, rinse the daikon and trim ends. Thinly slice into chips with a mandolin slicer or sharp knife. Be sure to keep the chips thin or they won’t crisp.
Pat the chips dry to remove excess moisture. Spritz with olive oil spray. Toss in a bowl with paprika, garlic powder, dried thyme and salt until evenly coated.
Arrange chips flat on prepared baking sheet. Keep in single layer but close to one another as they will shrink as they bake.
Slow roast the chips for 2 hours. Smaller chips will cook and brown faster than the larger ones. Check the chips regularly after the first hour of cooking time, removing the crispy chips as needed. When the chips feel hard to the touch, remove them from the tray and transfer them to a wire rack. As they cool, they will harden and crisp even more.