1 russet potato for every 2 people
salt and pepper
Scrub and thinly slice the potato leaving the skins on. Place in a bowl and cover with cold water. Let soak as you heat a large saute pan filled halfway with cooking oil over med high heat. When the oil is hot, drain and dry the potatoes. It is important that the potatoes be completely dry or the moisture will cause the oil to splatter. Place a single layer of potatoes in the oil and cook until crispy and golden, flipping often. This only takes about a minute or so. Remove chips to a baking sheet lined with paper towel and season with the salt and pepper. Continue cooking in batches until all the potato is used, seasoning after each addition to the baking sheet.