Be sure to dry the potato slices well before frying. Wet potatoes may stick together and cause the oil to splatter.
- 2 quarts canola oil
- 1 lb. Yukon Gold potatoes, peeled
- Salt, to taste
Using a mandoline, very thinly slice the potatoes into chips and place in a bowl of cold water.
In a deep fryer, heat the oil to 350°F. Line a baking sheet with paper towels.
Drain the potatoes and pat dry. Working in batches, fry the potatoes until golden and crisp on both sides, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Let cool to room temperature before serving.
If the chips are not eaten within 1 hour, store in an airtight container at room temperature for up to 1 day. Serves 4 to 6.