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1
Slice the potatoes into paper-thin slices using a mandoline or a very sharp knife.
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2
As soon as the potatoes are sliced, put them in a bowl of ice water.
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3
Heat the oil to 325F in an electric deep-fryer or a heavy deep saucepan.
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4
If using a saucepan, you will need a deep-fat fry thermometer to make sure that the oil stays at a constant temperature.
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5
Lift the potatoes from the water and arrange them in a single layer on a clean dish towel.
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6
Wrap the towel around the potatoes and wring out as much water from the potatoes as you can without crushing the slices.
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7
If the potatoes are still damp after the towel will absorb no more, transfer to another towel and wring again.
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8
Fry the potatoes in two batches; your goal is to make sure all the potato surfaces are in contact with the hot oil, so crowding is a no-no.
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9
Stir the slices as needed to keep them separate and fry until tender enough to become floppy, but not brown, about 4 minutes.
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10
Remove from the oil with a slotted spoon and put on a wire rack set on a sheet pan to catch the drips.
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11
Let cool.
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12
Once all the potatoes are fried and cooled, heat the oil to 375F.
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13
Fry the once-fried potatoes in three batches until browned and crisp, 30 to 45 seconds per batch.
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14
Transfer onto a double layer of paper towels to drain.
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15
Immediately sprinkle the chips with the salt and serve warm.
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16
I like shaking the chips with salt in a paper bag to coat them better and to remove additional oil.
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17
Universal as the love of chips may be, not everyone agrees on what makes the perfect cut for a chip.
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18
Different chips can be turned to different purposes.
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19
Crinkle-cut chips prove best (or at least less frustrating) for dipping in clam dip.
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20
Thicker chips might do the job with steak tartare or Nicoise salad.
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21
Thinner chips may be best for light snacking with a sip of Highland single-malt whisky before or after dinner.
