After peeling the potatoes, slice them using a mandoline set to the thinnest setting, 1/16 to 1/8 of an inch.

Place every potato slice in a big dish and fill it with water to the brim. A few ice cubes can be added to extract the starch from the surface. Give it a half-hour.

In the meanwhile, cover a large casserole dish with a fresh kitchen towel or another absorbent material.

Slices of potato should be rinsed and as much water as possible should be shaken out in a strainer after 30 minutes. Next, arrange the potatoes in a single layer on the plate coated with linen. Pat the tops of the potato slices dry with paper towels or similar clean absorbent cloth. After removing the dried slices from the towel, place them in a bowl or plate to be fried. Continue with the remaining slices.

In a big deep skillet, heat the oil until it reaches a temperature of 350 to 365 degrees.

Working in batches, add the potato slices to the heated oil in a single layer. Cook, stirring constantly with a slotted spoon, for three to four minutes, or until the potatoes start to brown.

Once browned, take out the chips and place them on a dish or cooling rack covered with paper towels. Season with salt. To prevent them from getting soggy as they cool, make careful to allow them to cool in a single layer.

If they survive that long, let cool fully before storing in an airtight container!