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.

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!