Wash and scrub the potatoes well to remove dirt; no need to peel unless you prefer. Using a mandoline set to about 1/16–1/8 inch (1.5–3 mm) thickness or a very sharp knife, slice the potatoes into uniformly thin rounds. Aim for consistent thickness so chips cook evenly.

Rinse

Place the sliced potatoes in a large bowl and cover with cold water. Swirl them and drain. Repeat rinsing 2–3 times until the water runs much clearer to remove surface starch.

Soak

Cover the slices with fresh cold water and let soak for 30 minutes (up to 2 hours) in the refrigerator to further remove starch and help crispness.

Dry

Drain the slices and spread them on clean kitchen towels or paper towels. Pat both sides dry thoroughly. Moisture will cause oil splatter and reduce crispness.

Frying

Heat oil

Pour 3 cups (or enough to give you a 2–3 inch depth) of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping one potato slice in — it should sizzle steadily but not brown immediately.

Fry in batches

Working in small batches (about 10–15 slices at a time, depending on pot size), gently add potato slices in a single layer. Do not overcrowd. Fry, stirring gently with a slotted spoon or spider to prevent sticking, until golden and crisp, about 2–4 minutes per batch depending on thickness.

Drain and season

Use a slotted spoon to transfer chips to a paper towel–lined tray to drain. Immediately sprinkle with kosher salt (and any optional dry seasonings if using) while the chips are hot so the seasoning adheres.

Repeat

Continue frying the remaining slices, allowing the oil temperature to return close to 350°F between batches for consistent results.

Optional variations & finishing

Salt-and-vinegar chips

For a salt-and-vinegar style, after the chips are hot and drained, lightly toss in a bowl with 1 tablespoon white vinegar (spritz or toss quickly) then sprinkle with salt while still warm. Vinegar will give a tangy bite but use sparingly to avoid sogginess.

Seasoned chips

For seasoned chips, combine black pepper, paprika, and garlic powder in a small bowl. Immediately after frying each batch, sprinkle a pinch or two of the mix over the hot chips and toss gently so the seasoning sticks.

Storage

Cool chips completely on a rack. Store in an airtight container at room temperature for up to 2 days for best crispness. Re-crisp in a 300°F (150°C) oven for 5–8 minutes if needed.