Slice thin slices of potato on a mandolin slicer - be careful with your fingers :-) Slice as thinly as possible.

First, it's about getting the starch out of the potatoes so they can easily become crispy.

Prepare 3 bowls with lukewarm water.

First, wash the potato slices in the first bowl. The water will become cloudy in color.

Then move them to the second bowl and wash. The water will be less cloudy this time.

Finally, move them to the last bowl and wash (the water will barely take color/become cloudy).

Drip/dab the potato slices dry on a clean tea towel while heating the oil to 170 degrees Celsius (338 degrees Fahrenheit) - you can of course use a deep fryer to your advantage.

Add a few potato slices at a time and fry until golden. If too many are added at once, the temperature will drop too much and it will take a long time to make chips. If the oil gets too hot, they will burn and become soft in the middle. If the oil reaches 190 degrees Celsius (374 degrees Fahrenheit) or more, the oil will burn, and it should be discarded and a new oil heated up.

Remove them when ready and place them on absorbent paper. Gently pat them dry and free from oil on the top side and season with salt and possibly other spices.

Store them in a sealed container with a paper towel at the top of the container.