Use a mandoline to make thin, even potato slices for these chips.
Put potatoes in a large bowl, and cover with cold water. Let stand, stirring occasionally, 15 minutes. Drain. Lay between paper towels to dry completely.
Heat 2 1/2 inches oil in a large, heavy pot until a deep-fry thermometer registers 340 degrees. Working in small batches, fry potatoes, turning occasionally, until crisp and golden, 3 to 4 minutes. (Adjust heat between batches as needed to keep oil at a steady temperature.) Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt. Serve warm or at room temperature.
