Here’s the real thing as compared to factory-made adulterated chips.
6 firm potatoes for a large bowl of chips
Avocado oil or Coconut oil
Wash potatoes thoroughly. With a kitchen mandolin (you can also use a food processor or a very sharp knife) thinly slice potatoes and put the slices into a bowl with cold water for about thirty minutes so the starch drains out. Don’t worry if the slices are a bit thick, they will taste just as good.
Take a wide skillet and fill with an inch of avocado oil (or any oil of your choice suitable for high heat cooking); you don’t have to drown the slices, they just need to be floating on top of the oil. Take potato slices out of water and pat thoroughly dry on a paper towel. You don’t want to throw a wet potato slice in the hot oil.
Heat oil and slide in one slice if you think the oil is hot enough (if you have a deep fat thermometer, about 180° to 190° C will do). The potato slice ought to sizzle slightly right away.
Then you put in as many as fit and wait for them to darken; you can toss them once or twice if needed. When they look nicely browned, take them out with a spider strainer and put them either on a plate with a paper towel; pat with another paper towel on top to absorb more of the oil and sprinkle with sea salt right away.
Continue with further batches as desired.
You can also sprinkle the chips with cayenne pepper or paprika.