Housemade Potato Chips

2 or 3 large russet potatoes
Oil for frying
Salt

Pour the oil into a large cast iron skillet or dutch oven. Heat to about 375 degrees. (Best way to tell? Flick a little bit of water into the oil, you should hear popping sounds).
While the oil is heating up, slice the potatoes using a mandoline slicer (or whatever is going to give you paper-thin slices). Set the slices aside.
Carefully drop the slices in batches into the heated oil one at a time. Using tongs or a spider strainer, move the chips around so they don't stick to each other or the pan. After about 3 minutes, give them a flip. Fry until they turn golden brown, flipping again if necessary. (Hint: if the chips stop "bubbling" from frying, they are most likely done. It means all the water has boiled out and they will be nice and crispy.)
Remove the chips from the hot oil and drain on a paper towel or cooling rack. Spinkle with salt while they are still hot.

*This is a great way to use up potatoes that are about to go bad. If you don't have a mandoline slicer, try cutting the "tops" off of the potatoes and using a vegetable peeler to get paper-thin slices. Or, if you think you have superior knife skills, you could do that too. If your slices are thick, they will just take longer to fry. These chips are much healthier than factory-made chips, and you'll feel better eating them because you made them! These will keep for about a week or so stored in a zip-top bag or air-tight container...if they last that long :)

Every plant that my heavenly Father has not planted will be pulled up by the roots. Matthew 15:13