Set a wok or pot over medium-low heat and add the oil about 1 to 2 inches up the pot. Set a thermometer to monitor the temperature to reach 315°F/ 157°C.

Wash the exterior of the potato.

Using a mandolin set on 2 mm (~1/16th inch), a very sharp knife, or a potato peeler, cut the potatoes into thin chip slices.

Add the potatoes to the hot oil and fry for 9 to 11 minutes while stirring fairly constantly. Keep an eye on the chips to make sure they don’t go from golden brown to dark brown.

• Note: The oil should drop to roughly 250°F/121°C in the first few minutes before stabilizing and increasing back to 315°F/157°C. This may be slightly different depending on the size of the pot and the amount of oil you use.

Once golden brown and completely crisp with no bubbling, remove the chips with a slotted spoon and place them on a paper towel over a wire rack to absorb excess oil. Season immediately with salt and any seasoning of your choice.

• Don't throw away your oil! Let it cool. Place a paper towel in a metal strainer and strain it into a glass or plastic container for next time.