STEP 1

Thinly slice the potatoes using a mandolin or sharp knife. Place the slices in a bowl of cold water so they are fully submerged. Set aside for 15-30 minutes to remove excess starch.

STEP 2

Drain and rinse the potatoes well under cold water. Pat completely dry with a clean kitchen towel or paper towels.

STEP 3

Pour oil into a large, heavy-bottomed pan and heat to 175°C. Working in batches, add a single layer of potato slices to the hot oil. Fry for 3-4 minutes, stirring gently, until golden brown. Avoid overcrowding the pan for even cooking.

STEP 4

Using a slotted spoon, remove the chips and place them on a paper towel–lined cooling rack or plate. Immediately sprinkle with salt while still hot.

STEP 5

Allow the crisps to cool completely in a single layer to prevent sogginess.

STEP 6

Once cooled, store in an airtight container at room temperature. Consume within a few days.