Ingredients
- 2 pounds russet potatoes
- 3 cups vegetable or canola oil
- 1-2 tablespoons salt
Instructions
- Peel the potatoes and thinly slice them using a mandoline slicer set to 1/16 - 1/8 of an inch thickness.
- Soak the potato slices in a large bowl of cold water with ice cubes for 30 minutes to remove excess starch.
- Prepare a large dish lined with a clean, absorbent kitchen towel for drying the potato slices.
- Rinse the potato slices and pat them dry thoroughly before transferring them to a separate bowl or plate for frying.
- Heat the oil in a large deep skillet to 350-365°F.
- Fry the potato slices in batches, stirring consistently, until they turn golden brown, about 3-4 minutes.
- Transfer the chips to a paper towel-lined cooling rack or plate, sprinkle with salt, and let them cool in a single layer.
- Once cooled, store the potato chips in an airtight container. DEVOUR!