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1
Fill a large bowl halfway with cold water.
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2
Peel the potatoes, or just scrub them well under running water.
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3
Using a mandoline or a sharp paring knife, cut the potatoes into 1/8-inch-thick slices and drop them into the bowl of water.
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4
Refrigerate the potatoes for about 15 minutes or overnight.
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5
(You can skip this step, but it produces crispier potato chips.)
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6
In a stockpot, heat the oil over medium heat until it reaches 350F on a deep-fat thermometer.
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7
While the oil heats, remove the potato slices from the water and drain them on a layer of paper towels.
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8
Cover with more towels and pat the slices dry so they dont splatter when they hit the hot fat and spew scalding drops of oil in your general direction.
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9
Using a slotted spoon, lower small batches of potato slices into the hot oil and cook until golden brown, or darker, depending on your preference, 3 to 4 minutes.
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10
(Monitor the temperature of the oil so it stays at 350F or the chips will be greasy.)
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11
Remove the chips from the hot oil, sprinkle with salt, and drain on paper towels.
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12
Serve warm or at room temperature.
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13
If a stockpot filled with hot oil intimidates you, try baked chips.
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14
(They wont match the crisp wonderfulness of their deep-fried cousins, but they are healthier and mighty tasty.)
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15
Preheat the oven to 400F.
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16
Spread the sliced potatoes in 1 layer on a baking sheet lined with parchment paper or silicone baking liner.
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17
Spray or brush good-quality olive oil on both sides of the slices and bake for about 15 minutes, turning once halfway through the baking time, until they are golden.
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18
Sprinkle with salt and serve straight out of the oven.
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19
These can be made ahead, but only on the same day you plan to serve them.
