Rinse the potatoes under cold water to remove surface dirt. Using a mandoline set to about 1.5 mm (thin) or a sharp knife, slice the potatoes into very thin, even slices. Work carefully—consistency in thickness ensures even frying.

Rinse and remove starch

Place the potato slices in a large bowl and cover with cold water. Swirl the slices and drain; repeat until the water runs mostly clear (2–3 rinses) to remove excess surface starch that causes sticking and uneven browning.

Ice bath

After rinsing, transfer the slices to a bowl with 6 cups cold water and ice cubes. Soak 20–30 minutes. This firms the slices and helps remove more starch for crisper chips. After soaking, drain in a colander.

Dry thoroughly

Spread the drained slices out on paper towels or a clean kitchen towel and pat very dry. Replace towels as needed so slices are as dry as possible; any surface moisture causes oil splatter and soggy chips.

Frying

Heat oil

Pour about 1.5 liters of oil into a heavy-bottomed deep pot or a deep fryer, keeping at least 3–4 inches clearance from the top. Heat the oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with a single potato slice — it should bubble steadily and rise to the surface without browning instantly.

Fry in small batches

Working in a single layer, add a handful of dried potato slices to the hot oil. Do not overcrowd — overcrowding lowers oil temperature and yields greasy chips. Fry 2–4 minutes, stirring gently with a slotted spoon or spider so slices don’t stick, until edges are lightly golden and the slice is crisp. Thinner slices will cook faster. Adjust heat as needed to keep oil around 325–350°F (163–175°C).

Drain

Use a slotted spoon to transfer fried chips to a tray lined with paper towels. Spread them in a single layer to drain. Repeat frying with remaining slices.

Seasoning & Finishing

Make seasoning blend

While chips are frying, mix the seasoning salts: combine 2 tsp fine sea salt, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp ground black pepper, and 1/8 tsp cayenne (optional) in a small bowl. Stir well to distribute evenly.

Season to order

While chips are still hot and just off the oil, transfer small batches into a large bowl or a paper-lined basket and immediately sprinkle with the seasoning blend. Toss gently so seasoning coats the warm chips evenly. Taste test one batch and adjust seasoning amounts to your preference for salt or smokiness.

Serve

Let chips cool slightly (they will crisp further as they cool). Serve in a bowl or paper cone for single-order presentation. Leftover chips can be stored in an airtight container at room temperature for 1–2 days but are best fresh.