Wash and peel the potatoes, then slice them thin and as evenly as possible. The more even the slices the more uniformly cooked they will be. If you have a kitchen mandoline then use it. Otherwise these can be sliced by hand too. Rinse them out a few times to remove any excess starch.
Immerse the slices in a bowl of cold water for about 10 minutes. This will remove the extra starch in the potatoes, making them super crispy later.
Drain and lay the slices out on a cloth to blot out excess water. Make sure they get completely dry.
Heat your oil and fry the crisps in batches. Do not over crowd your frying pan, do this a little at a time. Keep the heat on medium during frying so that they don’t burn around the edges.
Remove, blot on tissues and sprinkle with salt. Store in an airtight container and serve with your dip. (Salsa recipe HERE)