Prepare the potatoes

• Cut the ends off the potatoes and peel them.
• Slice them very, very thin with a mandoline, or with a knife.

Soak in salted ice water

• Add the slices to a bowl of ice water and rinse them.
• Transfer them to a fresh bowl of ice water with the salt.
• Let them sit so the excess starch releases.

Heat the oil and mix the seasoning

• Heat the frying oil to 185 °C.
• Combine the seasoning salt, garlic powder, onion powder and black pepper in a small bowl and mix well.

Dry the potato slices

• Drain the slices and pat them gently dry with paper towels.

Fry the chips

• Check that the oil is ready by testing a slice.
• Fry the slices in batches until golden brown and crispy.
• Remove them with a slotted spoon and drain on a plate lined with paper towels.

Season and serve

• Sprinkle the seasoning mixture over the hot chips and toss to coat.
• Serve immediately while crispy.