Peel potatoes and use a mandoline at one of it's thinnest setting, 1/16 - 1/8 of an inch, and slice potatoes.
Add all of the potato slices to a large bowl, add water so that it just covers all slices. Add a handful of ice cubes to pull out the surface starch. Let sit for 30 mintues.
Meanwhile, line a large casserole dish with a clean terry cloth (or other absorbant) kitchen towel.
After 30 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbant cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
Heat oil in a large deep skillet to about oil reaches 350 to 365 degrees.
Working in batches, add potato slices to hot oil - one layer - and cook for 3-4 minutes stirring consistently with a slotted spoon until they begin to brown.
Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.
Let completely cool before storing in an airtight container - if they last that long!