Wash and peel the potatoes. Peeling is optional; leaving the skin on adds flavor.

Slice the potatoes into thin slices, about 1/8 inch thick, using a mandoline slicer or sharp knife.

Soak the potato slices in a bowl of cold water for about 30 minutes to remove excess starch.

Preheat vegetable oil in a large pot or deep fryer to 350°F (175°C).

Carefully add a handful of potato slices to the hot oil, frying in batches for about 3-5 minutes until golden brown.

Remove the chips using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

While the chips are still hot, sprinkle them with sea salt and any additional seasonings.

Let the chips cool for a few minutes before enjoying.