Peel the potatoes and wash them thoroughly.
Slice the potatoes into very thin, even rounds using a sharp knife or mandoline slicer.
Place the sliced potatoes in a bowl of cold water and soak for 15–20 minutes to remove excess starch.
Drain and rinse the potatoes, then spread them on a clean kitchen towel or paper towels. Pat them very dry. This is important to prevent oil splattering and help them become crispy.
Heat the vegetable oil in a deep frying pan over medium heat.
Fry the potato slices in small batches so you don’t overcrowd the oil. Fry until golden and crisp, turning occasionally.
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