Slice the potatoes very thin using a knife or mandoline slicer and place them in cold water for about twenty minutes to remove excess starch.
Drain the potatoes and pat them completely dry with a clean kitchen towel to ensure crisp results.
Heat oil in a deep pan over medium heat and fry the potato slices in small batches until golden and crispy, or bake them in a preheated oven at four hundred degrees Fahrenheit until crisp, flipping once halfway through.
Remove the chips from heat, season immediately with salt and spices, and allow them to cool slightly before serving.
