Preparation

• Fill a large bowl with ice water. Slice the potatoes crosswise 1/16 inch thick, preferably using a mandoline; transfer the slices to the ice water as you work. Let soak for at least 30 minutes and up to 2 hours.
• Drain the potatoes and discard the ice. Refill the bowl with cold water, add the potatoes, and stir to release more starch. Drain and spin the potatoes dry in batches in a salad spinner or blot dry on paper towels.
• Place the potatoes on lengths of paper towel without overlapping them. Roll the slices up in the paper towel (to further dry them) and keep them rolled up until ready to fry; they can hold for up to 2 hours.
• Clip a deep-fry thermometer to the side of a heavy-duty 4-quart saucepan. Add 2-1/2 inches of oil and heat over medium heat to 350 to 360°F. Line a large mixing bowl with a length of paper towel long enough to drape over the sides. Line a large rimmed baking sheet with paper towels.
• Carefully add about 20 slices (a few handfuls) of the potatoes to the oil. Fry, stirring gently and occasionally with a skimmer, until light golden brown to deep brown in places, 1-1/2 to 2 minutes.
• Remove the potatoes from the oil, tapping the skimmer against the inside of the pan to remove excess oil. Transfer the chips to the prepared bowl, and sprinkle with about 1/2 tsp. salt. Grab the ends of the paper towel and shimmy it back and forth to gently toss the chips with the seasoning and absorb excess oil. Transfer the chips to the prepared baking sheet to cool. Repeat in batches.
• Allow the chips to sit at room temperature for at least 30 minutes before eating; they’ll crisp more as they cool.