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1
Fill a medium bowl with cold water.
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2
Fill a heavy deep pot with oil and heat to 390 degrees F. Slice potatoes into paper thin slices, about 1/8-inch thick, using a mandoline.
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3
As potatoes are sliced, immediately place them in the water to prevent color change.
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4
When done, remove potatoes from water in batches and blot dry on paper towels.
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5
Carefully add potatoes to oil making sure that aren't stuck together.
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6
Cook potatoes, gently stirring with tongs or a strainer, until golden brown and crispy, about 3 to 4 minutes.
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7
Remove to a paper towel-lined sheet pan and immediately sprinkle with a pinch of the sea salt and pepper and 1 teaspoon Gruyere.
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8
Check oil temperature and repeat with the remaining potatoes until all are cooked.
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9
Serve immediately with French Onion Dip or allow them to cool completely and store in an airtight container for up to 2 days.
