Potato chips can be kept in an airtight container for up to 2 days.
- 3 large potatoes
- Peanut oil, for frying
Peel potatoes and slice very thinly using a sharp knife. Place in a bowl of cold water for 20 minutes.
Fill pan to one-third full with oil and heat to 375 degrees.
Drain potatoes and pat until dry. Deep fry in batches in a single layer for 1-2 minutes. Remove to drain; sprinkle with salt and serve.