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.