Wash the potatoes and pat dry. Slice the potatoes very thinly using a mandolin or knife.
Fill a deep heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Deep-fry the potato in batches for 3–4 minutes, or until golden and crisp. Drain