Wash and peel potatoes (or don’t peel).

Using a mandolin or very sharp knife, slice very thin (¹⁄₁₆”). Soak in ice water for 30 minutes to remove excess starch. Drain and dry very well in a kitchen towel or paper towels. Dry slices = crispy chips!

In a deep skillet or heavy pot, heat 2–3 inches of oil to 350 degrees. Gently add potatoes in small batches, moving about to keep separated. Fry until golden and crisp for 3–4 minutes.

Using a slotted spoon, remove to wire basket or onto paper towels. Shake on seasoning immediately while hot.