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Wash whole potatoes. Using a mandoline or food processor, slice
potatoes to be very thin and place into cold water to soak for 30
minutes.Heat peanut oil in large pot or dutch oven over medium to
medium high heat.
Dry potato slices well. Divide into 4 batches and fry 1 batch at a
time, stirring occasionally to cook evenly. {See recipe notes} After
3-5 minutes, potatoes should be brown and looking a lot like chips.
Drain with a slotted spoon and place onto paper towels. Sprinkle
with sea salt immediately and repeat with remaining batches. Serve
with cold dip.
Just to ensure the oil is at the correct temperature, place one potato
slice into the hot oil. If nothing happens, it's not hot enough.
Increase temperature. If the potato slice sizzles violently, the oil is
too hot. Reduce temperature. You want the potato slice to sizzle
evenly and constantly but never violently.
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