| 1 | Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and peel, if desired. |
| 2 | Slice the potatoes as thinly as possible, (thin enough to see through). |
| 3 | As you proceed, place the slices in a bowl of cold water to remove the starch. |
| 4 | The water will turn white. |
| 5 | Drain and refill the bowl, repeating this until the water remains clear. |
| 6 | Drain and let the potatoes dry. |
| 7 | Fill a heavy skillet or saucepan halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. |
| 8 | Place the potato slice into the hot oil, a few at a time being careful not to overcrowd the pan. |
| 9 | When the potatoes are brown on both sides, 4 to 6 minutes, remove from the pan and drain on paper towels. |
| 10 | Sprinkle with salt, if desired. |
| 11 | Makes about 180 chips, or enough for about 3 cups of dip. |
