Preparation

• Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven.

• While the oil heats, line a large mixing bowl with paper towels.

• Cut 8 to 10 slices of the potato, widthwise, to the thickness of a dime.

• When a deep-fry oven thermometer reaches 300 degrees, the oil is ready.

• Carefully add the slices, one at a time, into the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp.

• Remove the chips with the spider, allowing some of the excess oil to drain off.

• Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees and continue slicing and frying the potatoes in small batches.

• When the final batch has finished frying, sprinkle the chips with kosher salt to taste and shake the bowl to evenly distribute the salt. Remove the paper towels and serve with cheese fondue (Click here for the recipe) .