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Wash and peel the potatoes. Use a mandolin slicer to cut the potatoes into thin slices, about 1/16 to ⅛-inch thick.
Place the potato slices in a bowl of ice water and soak for 20-30 minutes.
Drain the potatoes and rinse under cold water until the water runs clear. Pat each slice dry thoroughly.
In a deep pot or pan, heat the oil to 320°F.
Carefully add a small batch of potato slices to the oil, ensuring not to overcrowd the pot.
As the chips begin to fry, gently stir and push them along the edges of the pot with a slotted spoon.
Fry the chips for 3-5 minutes or until they are crisp and a light yellow color.
Remove them from the oil with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
While the chips are still hot, sprinkle them with salt and a pinch of black pepper, if desired.