0 4large russet potatoes 0large bowl of ice water 2qtof peanut oil 0sea salt to taste 0Electric fryer 4large russet potatoes 0large bowl of ice water 2qtof peanut oil 0sea salt to taste 0Electric fryer First, scrub, your potatoes thoroughly. Get all that earthy stuff off of them until they are as clean as they'll get. Then, with a sharp knife, thinly slice the potatoes, or use a vegetable slicing machine. Place the slices in a the bowl of ice water and soak for 1 hour. With your electric deep-fat fryer or deep-fat fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn't come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature. Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain. Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain old potato chips a face lift. But go easy! A little seasoned salt goes a long ways. You can serve these beautiful chips either warm (absolutely my favorite way) or cold. Or, just store them in an air tight container. Definitely make sure you have more on hand than you think you'll need, because these yummy potato chips will disappear faster than you can say, "Potato Chip Heaven!"