Using a mandolin slicer, thinly slice potatoes and place in cold water.
In a heavy pan, heat oil to 400.
Dry potatoes one batch at a time on paper towels.
Prepare another plate lined with paper towels for the chips as they come out of the oil.
Cook in small batches in the oil, stirring and turning often.
Remove when brown and crispy and place on prepared plate.
Salt and pepper immediately.
Repeat with remaining potatoes.
You can serve with Sriracha Ketchup (1 teaspoon Sriracha Sauce for every tablespoon of Katchup).