Wash the potatoes thoroughly to remove dirt. Leave the skins on for extra texture and flavor, or peel if you prefer. Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp knife, slice the potatoes into uniformly thin slices.

2. Soak

Place the potato slices in a large bowl and cover with cold water (about 6 cups). Swirl the potatoes, then let them soak 20–30 minutes to remove surface starch. For crisper chips, transfer the slices to an ice bath (cold water + ice) for the last 5 minutes.

3. Dry thoroughly

Drain the potatoes in a colander and lay them in a single layer on clean kitchen towels or paper towels. Pat very dry—any surface moisture will cause oil splatter and prevent crisping. Let sit 5–10 minutes and pat again if needed.

Frying & Seasoning

4. Heat oil

Pour 1.5 cups of neutral oil into a heavy-bottomed Dutch oven, deep saucepan, or deep fryer so there is about 2–3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle steadily but not burn instantly.

5. Fry in small batches

Working in small batches (6–10 slices depending on pot size), gently add potato slices in a single layer using a spider or slotted spoon so they don't stick. Fry, stirring occasionally, until the slices are golden and crisp, about 3–5 minutes per batch. Avoid overcrowding to maintain oil temperature.

6. Remove and drain

Use a slotted spoon to remove chips and transfer to a rimmed baking sheet lined with paper towels or a wire rack set over a sheet pan to drain. While still hot, immediately sprinkle each batch with a portion of the 2 tsp sea salt so it adheres.

7. Finish seasoning

After all batches are fried and drained, toss the chips gently on the rack or in a large bowl with optional 1 tsp seasoning salt and 1/2 tsp cracked black pepper if using. Taste and adjust salt to preference. If you prefer a different flavor (vinegar powder, smoked paprika, truffle salt), add here in small amounts, tossing to coat evenly.

8. Cool before serving or storing

Let chips cool completely for 10–15 minutes to reach maximum crispness. Serve immediately for best texture. To store, place completely cooled chips in an airtight container or zip-top bag; they keep crisp at room temperature for 2–3 days.

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