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1
Affix your frying thermometer to a Dutch oven or another deep, heavy frying pan.
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2
Add enough oil so that the pan is just under half full (for me, 2 quarts is perfect).
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3
Turn heat to medium-high and heat oil to 325F to 350F.
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4
Set up a draining station by getting out a jelly roll pan or any cookie sheet with sides.
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5
Line with paper towels or newspaper, then put an inverted cooling rack on top of the paper.
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6
Also, get out a large bowl in which to store the chips.
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7
Line this bowl with one sheet of paper towel.
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8
While the oil is heating, scrub the potatoes and dry well.
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9
With a mandoline slicer, slice potatoes very, very thinly.
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10
(For a picture, see the related link!)
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11
For best results, fry a few test slices first to make sure the chips will be crispy.
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12
If theyre too thick, your chips will be soggy and chewy.
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13
After the potatoes are sliced, fry in batches, being sure to keep the oil between 325F and 350F.
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14
Youll know the batch is done when the chips are golden brown and the frying oil is no longer bubbling violently.
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15
Remove each batch from the oil with a wok skimmer (a small basket with a long handle), or a slotted spoon will work in a pinch.
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16
Transfer to the draining station.
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17
Sprinkle the chips with salt while theyre still hot.
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18
Repeat this process, pausing every so often to transfer cooled potato chips from the draining rack to the bowl.
