Prepare a large bowl of salted ice water. (I used 8 cups water, 2 tsp salt, and 7 large ice cubes.)

Using a mandoline, slice the potatoes thinly and transfer to the salted ice water. Allow to sit for 30 minutes. After 30 minutes, drain the potatoes and spread in a single layer on clean tea towels. Pat dry.

Prepare a baking sheet lined with paper towels. In a heavy bottomed pot or pan, heat 1” of oil to 365F. Fry the potatoes in batches, stirring gently while frying, until golden brown, about 2 minutes per batch. Drain the chips on the prepared paper towels and sprinkle with salt (or any spices you like!) while hot. Enjoy right away or store in an airtight container for up to 5 days.