1
Use a mandoline or a sharp knife to cut the peeled potatoes into very thin slices, about 1/16 inch thick.
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2
Place the potato slices in a large bowl. Cover them with cold water and ice cubes. Let the slices soak for 30 minutes to help remove excess starch.
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3
In small batches, fry the potato slices for 3-4 minutes, stirring gently so they cook evenly until golden and crisp.
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