|Oil||2 Cup (32 tbs) (For deep frying)|
Use a vegetable peeler or slicer on a hand grater or food processor to cut potatoes into very thin slices, less than 1/16 inch thick.
In a medium bowl, soak potato slices in cold water to cover 30 minutes, changing water once.
Preheat oven to 250°F (120°C).
Drain potatoes; pat dry with paper towels.
Place wire rack on a baking sheet.
Arrange potato slices in single layer on rack.
Bake for 15 to 20 minutes in preheated oven or until completely dry.
Remove from oven.
Pour oil for deep-frying 3 inches deep into an electric deep-fryer or to level suggested by manufacturer.
Or pour oil 2 inches deep into a large skillet or large heavy saucepan.
Heat oil to 375°F (190°C).
At this temperature, a 1-inch cube of bread will turn golden brown in 40 seconds.
Fry 5 or 6 dry potato slices at a time in hot oil 2 to 2-1/2 minutes or until crisp and golden.
Use a slotted spoon to remove cooked slices from hot oil; drain on paper towels.
Sprinkle hot potato slices with salt to taste.