Wash and peel the potatoes (or leave the skin on for a more rustic look).

Using a mandoline slicer (or a sharp knife), slice the potatoes into very thin rounds—about 1/8-inch thick.

Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes.

This helps remove excess starch, preventing the chips from sticking together and making them extra crispy.

After soaking, drain and pat them completely dry with a clean towel.

In a deep skillet or deep fryer, heat the oil to 350°F (175°C).

Fry the potato slices in small batches, making sure not to overcrowd the pan.

Cook for 2–3 minutes, flipping occasionally, until they turn golden brown and crispy.

Remove them with a slotted spoon.

Place them on a paper towel-lined plate to drain excess oil.

While the chips are still warm, sprinkle them with salt and your favorite seasonings.

Let them cool for a few minutes before digging in!