Peel and soak potatoes in water for fifteen minutes. Slice them using a slicer.
You can make plain slices or latticed slices by using the proper blades.
Soak these slices in chilled water for fifteen minutes. Drain them thoroughly.
Heat sufficient oil in a kadai. When the oil is very hot gently slide in a few slices and deep fry.
Mix salt in a little water. When the potatoes are almost done sprinkle a little salt water carefully and stir.
Drain the potato chips and place them on an absorbent paper so that excess oil is absorbed.
You can sprinkle a little red chilli powder if you wish. Serve immediately or cool and store in an airtight container.