How to Make It

1. Scrub and rinse the potatoes thoroughly. Leave the skins on, or peel them if preferred.
2. Using a mandoline with its hand guard, slice the potatoes into thin, even rounds, about 1–2 mm thick.
3. Rinse the slices in clean water to remove excess surface starch.
4. Cover with fresh water and soak for 15–30 minutes.
5. Drain thoroughly, then spread the slices on clean kitchen towels or paper towels. Pat both sides dry.
6. Heat enough cooking oil for deep-frying to about 175°C (350°F).
7. Carefully add the potato slices in small batches, separating any that stick together. Fry, turning occasionally, until lightly golden and crisp. Cooking time will depend on the thickness of the slices.
8. Lift out the chips with a metal strainer or slotted spoon and drain briefly on paper towels or a wire rack.
9. While still warm, season with salt, black pepper, and chicken seasoning powder, if using. Toss gently to coat.
10. Repeat with the remaining potatoes, allowing the oil to return to temperature between batches. Let the chips cool slightly before serving.