Thoroughly wash potatoes
Cut both ends off of the potato to help ensure all potato slices are of similar size. About 1/2 inch from each end should be enough. Repeat for all potatoes
Thinly slice the potato into potato chip disks. The slices should be about as thick as a coin/quarter. Repeat for all potatoes
Combine salt and water into a large bowl
Place all potato slices into the bowl and allow to soak for 5-10 minutes
Remove potato slices from bowl and allow to dry in between 2 sheets of paper towels. Use more paper towels to pat dry if your potatoes are still very damp. It important that your potatoes are dried thoroughly before adding to the oil
Place 6 cups of vegetable oil into a heavy bottom pot (or your deep fryer). The number of cups depends on the size and width of your pot. If your pot is wide, you should use less. Please use your discretion in this step
If using a deep fryer: Set oil temp to 350F. Place slices in fryer. You want to add enough potato slices to allow each slice to have their own space to fry. Do not over stuff your fryerIf using a pot: Heat oil over medium/high heat. Start frying when oil reaches 350F. Place slices in the pot. You want to add enough potato slices to allow each slice to have their own space to fry. Do not over stuff your potIf you do not have a thermometer, you can test the oil by adding a drop of water to the oil. If the water sizzles and bubbles, that means the oil is at the right temperature. Fry slices until they become golden brown chips
Take slices out of the fryer using a heatproof strainer or slotted spoon
Place chips on a paper towel to remove any excess oil
Toss the chips in a bowl with salt and pepper to taste