Use a mandoline or a sharp knife to cut the peeled potatoes into very thin slices, about 1/16 inch thick.

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.

Drain the potato slices in a colander and pat them dry thoroughly with paper towels.

Heat the vegetable oil in a deep skillet until it reaches about 350°F. Use a thermometer to check the temperature.

In small batches, fry the potato slices for 3-4 minutes, stirring gently so they cook evenly until golden and crisp.

Remove the chips with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Sprinkle with salt and any other desired seasonings right away.

Let the chips cool completely to enhance their crunch. Serve as a snack or store in an airtight container if saving for later.