In a large heavy pan or in an electric skillet; heat about 1/2 inch of vegetable oil, canola oil, grape seed oil, peanut oil or lard to about 350°F.
Scrub potatoes clean and thinly slice. Place one at a time into hot oil in a single layer.
Fry the potato slices until they no longer “sizzle” and are golden brown, or as you like, about 3 minutes per batch.
Using a Cook’s Spoon with holes, transfer the potato chips to layers of paper towels.
Sprinkle with sea salt or seasoned salt.
Let cool. Note: Hot chips will not be as crisp as cool chips.
Repeat frying the chips in batches until all the potato slices are cooked.