To thinly slice the potatoes for these chips, you can use either a mandolin, a box grater OR your favorite knife if you have really great knife skills. A mandolin worked just great for me thanks!
A good rule of thumb when cooking potatoes is one potato for each person and then throw in one extra for good measure. If you have teenage boys in the house, adjust accordingly!
But for just the two of us, we peeled and thinly sliced 3 medium Russet potatoes. I then added them to a bowl of ice water to soak for about 15 minutes to help remove some of the starch and to keep them from darkening.
Heat peanut oil in a deep fryer or a 3 - 5 quart Dutch oven to a temperature of 375 degrees.
When you're ready to fry the potatoes, blot them dry with paper towels and add a batch at a time into the oil. They will fry quickly, probably 2 - 3 minutes or so. Remove from the oil with a metal spatula when they are browned and crisp.
Place on a paper towel lined plate to drain. Salt immediately and continue with the remaining chips.
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