Yield: 60 Chips
Preheat the oil in the deep fryer. Peel the potatoes. Cut into very thin slices (less than 1/16" thick). Soak in cold water for 30 minutes, changing the water once during that time. Drain thoroughly.
Pat dry with paper towels. Fry 8 to 10 chips at a time until golden brown and crisp (2-2½ minutes). Drain. Sprinkle with salt to taste.