Ingredients
• 2 large russet potatoes
• 2–3 cups vegetable oil, for frying
• 1 tsp salt
• ½ tsp black pepper (optional)
• ½ tsp paprika or chili powder (optional)
• ½ tsp garlic powder (optional)
Instructions
1. Wash and peel the potatoes if desired. Slice them very thinly (1–2 mm) using a mandoline or sharp knife.
2. Soak the potato slices in cold water for 30 minutes to remove excess starch.
3. Drain and pat the potato slices completely dry with paper towels.
4. Heat the vegetable oil to 175°C (350°F).
5. Fry the potato slices in small batches for 2–4 minutes, turning occasionally, until golden brown and crispy.
6. Transfer the chips to a paper towel-lined plate to drain excess oil.
7. Season immediately with salt, black pepper, paprika, or garlic powder while still hot.
8. Let the chips cool completely before serving or storing in an airtight container.
