• 2 large russet potatoes, unpeeled
• Up to 2 quarts canola oil, for frying
• Kosher salt, for sprinkling

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1. Using a mandoline set at 1/16th inch or a sharp knife, slice the potatoes. Put all the slices in a big bowl of cold water and let sit for at least 20 minutes.
2. Meanwhile, fill a large stockpot halfway with canola oil or a countertop deep fryer to the fill line. Heat the oil to 375°F. Drain as much water as you can from the potato slices, then use paper towels to absorb any additional water on the surface.
3. Working in batches, place the potato slices in the hot oil. Using a slotted spoon or a spider, move the potato chips around so that the slices do not stick to each other and are completely submerged under the oil. Fry until golden brown and the chip slices stop bubbling. Remove to a sheet pan with a rack so the grease can drain. While the chips are hot, immediately season generously with salt.

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• Mandoline
• Large stockpot and deep-fry thermometer, or a deep fryer
• Spider or slotted spoon
• Sheet pan with rack

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Rosemary Potato Chips: Finely chop 1 tablespoon fresh rosemary and combine with 1 tablespoon kosher salt. Season the potato chips with the rosemary salt to your liking immediately after frying. Add more salt to taste if necessary.

Salt and Vinegar Potato Chips: Sprinkle 2 tablespoons malt vinegar onto chips after frying and season with salt as directed.

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