Gather the ingredients.

Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.

Place the chips in a colander and rinse under cold running water until the water runs clear.

Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.

Drain the potatoes in a colander.

Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.

Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips—about 2 handfuls—into the hot oil using a slotted metal utensil or deep-fry basket.

Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.

Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.

Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.

Drain and season with salt. Serve immediately and enjoy.