Homemade Potato Chips

Heat the oil (an inch or two) in a deep heavy saucepan, saute pan or deep fat fryer to 370 F.

Wash and peel the potatoes. Slice as thin as possible.

An old fashioned cabbage slicer can be used or use a sharp knife or food processor with a thin slicing blade.

Immediately immerse the potato slices in a bowl of ice cold water and let stand for at least one hour.  Dry them thoroughly by shaking them in a towel.

Fry the chips in small batches in the hot oil until a light golden brown.

Drain on paper towels or brown paper bags.

Salt lightly. Cool the chips and enjoy, or store them at room temperature in a food storage bag or covered container.