Peel your potatoes, or simply wash them if you want to keep the skins on.
Use your potato peeler to pare off very thin slices of potato into a bowl of water. Alternatively, use your mandolin or food processor to do the same job.
Remove the slices individually and lay them on paper towels to dry. Try to get them as dry as possible.
Heat your oil to 180 degrees C (355F) and individually place your slices of potato into the oil. You will have to do this in batches.
When the potato slices stop bubbling they are ready. This means there is no more water in the potato. Take out your crisps and lay them on a rack on top of paper towels to cool.
While they are still hot and oily, shake some salt over them. This way, the salt will stick to the crisps.
When they cool, enjoy!