Heat oil to 375°. Slice potatoes (no need to peel first) using a mandoline or food processor. Place potato slices in a bowl of very cold water for about 10 minutes, stirring gently. Rinse slices a couple of times in cold water and then lay flat on a bed of paper towels. Blot with more paper towels to absorb excess water.

Working in batches, fry potatoes in oil for 1-3 minutes, until golden brown. Remove and place on paper towels to absorb excess oil. Season immediately with salt and other seasonings of choice. Serve warm or at room temperature. Best eaten same day, but if stored overnight place in a container with the lid vented to prevent sogginess.