Prepare The Potatoes:

• Wash and peel the potatoes. Slice them very thinly using a mandoline slicer or sharp knife (about 1.5 mm thick).

Soak The Slices:

• Place the slices in a bowl of cold water for 30 minutes. This removes excess starch and helps them turn crisp.

Dry The Potatoes:

• Drain the water and pat the slices dry completely using paper towels or a clean kitchen cloth.

Heat The Oil:

• Pour vegetable oil into a deep frying pan or pot and heat it to 170–180°C (340–350°F).

Fry In Batches:

• Add a handful of slices at a time, avoiding crowding. Fry until golden brown and crisp, about 2–3 minutes.

Drain And Season:

• Remove the chips using a slotted spoon, and place them on paper towels to drain excess oil.

Immediately sprinkle salt or your favorite seasoning while they’re still warm.

Cool And Store:

• Let the chips cool completely before storing in an airtight container to keep them crunchy.