• 1 lb russet potatoes unpeeled, scrubbed clean (455g) • Sea salt for sprinkling • Vegetable oil for frying

Slice potatoes as thin as possible, using the thinnest setting on your mandolin. 

After slicing, place in a large bowl of ice water. Let potatoes sit for 30 minutes. Once potatoes have been soaking about 15 minutes, heat your oil.

Pour enough oil into your pot to fill it 3” deep. Fit a thermometer to the side so that the tip of the thermometer is suspended in the middle of the oil.

Prepare a fry station beside your oil by lining a baking sheet with wax paper or paper towels and topping with a cooling rack.

Drain potatoes well and pat dry thoroughly with paper towels.

Working in batches, carefully lower a portion of the potatoes into the oil using spider or slotted spoon. 

Cook the potatoes, stirring periodically, and cook until chips are stiffened. The oil will typically stop bubbling once the potatoes are cooked through. Typically 4-5 minutes for me.

Use spider to remove potato chips, drain grease back into the pot, and deposit chips evenly onto prepared frying station.

Add next batch of potato slices to the pot of oil, letting them cook, and removing them to the drying station.

Sprinkle with sea salt and Enjoy!