Cecesan
Favorite Answer
You need to slice the potatoes as thin as possible like a mandolins /slicer. Drop those sliced potatoes in water with salt to prevent discoloration or oxidization and also salt draws out excess water out. Then drain away the water and dry those thinly sliced potatoes with paper towels to avoid splattering and easier to crisp. Heat oil in pot or wok. Deep fried them till down. Take it out and drain excess oil on paper towels. Sprinkle a little salt for flavor. Let it cool down first. As it cools down it will crisp up
cymry3jones
Use a mandoline vegetable slicer to slice the potatoes. Watch your fingers. It's mean!
ExploringLife
YouTube recipes.
https://www.youtube.com/results?search_query=potato+chips+recipe
https://www.youtube.com/watch?v=J6eJtNvTWII
https://www.youtube.com/watch?v=vYIioDxVwXk