Scrub potatoes clean or peel them thoroughly. Then slice them evenly and as thinly as you like.
You can use a mandoline for this if you have one, but a sharp knife and steady, patient hand work just as well.
Rinse potato slices and then soak them for about half an hour in cold water. This removes excess starch and will help them fry up crispy!
Drain potato slices and dry them thoroughly with a clean kitchen towel or layers of paper towels.
In a large, heavy pan or pot, heat about 1/2 inch of vegetable oil.
Add a single layer of potato slices to the oil. Fry potato slices until they are golden or brown on both sides, about 3 minutes per batch.
Transfer the potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle with salt or other seasonings, if you like, and let cool completely before eating (they crisp up as they sit).
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