Crispy Tri-colored Potato Chips

Wash potatoes and remove any blemishes and imperfections. Slice potatoes as thinly as possible and place in a large bowl filled with cold water. Allow to sit for 15 minutes (this helps remove the extra starch from the potatoes).

Drain potatoes and place on a kitchen towel to allow slices to dry. Pat tops with paper towels.

Pour oil into a large stock pot and make sure it is no more than halfway up the sides of the pot (this will ensure the oil will not boil over). Heat oil to 350ºF. A good way to tell if it’s hot enough is to place one potato slice in the oil, and if it sizzles rapidly when it hits the oil, then the oil is a good temperature

Place potato slices in hot oil in 3 to 4 batches and stir with a metal spoon until crispy, about 7–10 minutes. Remove chips with a slotted spoon and drain on newspapers or paper towels. Continue until all potatoes are cooked.

Salt and pepper (yes, pepper) to taste. Serve and enjoy.