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1
Using a mandoline, slice the potatoes about the thickness of a nickel.
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2
You should get about 50 slices per potato.
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3
Put the slices in a large bowl and fill with cool water to cover.
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4
Swish the potatoes around to remove the excess starch; this will make the chips really crispy.
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5
Change the water 2 or 3 times until the water is no longer cloudy.
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6
Drain the potatoes well in a colander, then spread them out on a pan and pat dry with paper towels.
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7
This will prevent the oil from spattering from excess moisture.
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8
Heat 3 inches of oil to 350F in a countertop electric fryer or deep pot.
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9
If you dont have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it.
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10
If bubbles circle around the end, then youre good to go.
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11
Put the potato slices in a fryer basket or spider strainer and carefully lower into the hot oil; do this in batches to avoid overcrowding and to keep the oil temperature constant.
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12
Give the potatoes a stir to keep them from sticking together.
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13
Fry the chips for 7 to 8 minutes, until they are golden brown and crispy.
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14
Remove the chips with the spider, allowing some of the excess oil to drain off, and set on a paper towellined platter.
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15
Season lightly with salt while the potato chips are still hot.
