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Wash the russet potatoes thoroughly. Peel the potatoes and then slice them very thinly using a mandoline or a sharp knife. Aim for uniform thickness for even cooking.

Place the thinly sliced potatoes into a large bowl and cover them completely with cold water. Let them soak for 15 to 30 minutes. This step helps remove excess starch, leading to crispier chips.

Drain the potatoes from the cold water. Bring a pot of water to a rolling boil. Carefully add the potato slices to the boiling water and cook for exactly 1 minute. Immediately transfer the blanched potatoes to a bowl of ice water to stop the cooking process.

Lay the blanched potato slices out in a single layer on a clean kitchen towel. Use another towel to gently press down and absorb as much moisture as possible. Ensure the potatoes are completely dry before frying; this is crucial for crispiness.

In a large, heavy-bottomed pot or Dutch oven, pour enough oil for frying to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F. Use a deep-fry thermometer to monitor the temperature and maintain it throughout the frying process.
Carefully add a small batch of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until the chips are golden brown and the bubbling has significantly subsided. Overcrowding will lower the oil temperature and result in soggy chips.
Using a slotted spoon or spider, remove the fried chips from the oil. Transfer them to a baking rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Immediately sprinkle generously with sea salt while they are still hot.
Repeat the frying process with the remaining potato slices, working in small batches. Serve the homemade potato chips warm. Store any leftover chips in an airtight container at room temperature.


Wash the russet potatoes thoroughly. Peel the potatoes and then slice them very thinly using a mandoline or a sharp knife. Aim for uniform thickness for even cooking.

Place the thinly sliced potatoes into a large bowl and cover them completely with cold water. Let them soak for 15 to 30 minutes. This step helps remove excess starch, leading to crispier chips.

Drain the potatoes from the cold water. Bring a pot of water to a rolling boil. Carefully add the potato slices to the boiling water and cook for exactly 1 minute. Immediately transfer the blanched potatoes to a bowl of ice water to stop the cooking process.

Lay the blanched potato slices out in a single layer on a clean kitchen towel. Use another towel to gently press down and absorb as much moisture as possible. Ensure the potatoes are completely dry before frying; this is crucial for crispiness.

In a large, heavy-bottomed pot or Dutch oven, pour enough oil for frying to reach a depth of 2 to 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F. Use a deep-fry thermometer to monitor the temperature and maintain it throughout the frying process.
Carefully add a small batch of potato slices to the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 5 minutes, or until the chips are golden brown and the bubbling has significantly subsided. Overcrowding will lower the oil temperature and result in soggy chips.
Using a slotted spoon or spider, remove the fried chips from the oil. Transfer them to a baking rack set over a baking sheet or a plate lined with paper towels to drain any excess oil. Immediately sprinkle generously with sea salt while they are still hot.
Repeat the frying process with the remaining potato slices, working in small batches. Serve the homemade potato chips warm. Store any leftover chips in an airtight container at room temperature.
