russet potatoes
light vegetable oil (peanut, soybean, etc.)

Install 1/8" wavy blade in mandolin. (A mandolin is required.) Set mandolin thickness about 1/16".

Wash and peel (if desired) a potato.

Slice on mandolin rotating potato 90 degrees after each pass across blade. Adjust depth so that the opposing cuts extremely nearly or just barely intersect each other--you want the chip almost or just barely full of hundreds of holes. This is much quicker than it sounds.

Put microfiber towel on baking tray or similar. Arrange slices in one layer on towel--when layer is finished cover with another microfiber towel. Repeat as desired. Put potatoes (still between towel layers) in deep freeze for at half an hour.

Heat oil to about 355°F in deep frier. Put a fair number of the chips in the fryer basket, immerse in oil and cook about 3-4 minutes stirring frequently with a wooden spoon. They will be quite brown--significantly browner than commercial chips.

Drain on paper toweling and add salt or other seasonings to taste.

Submitted by: Mike T