Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.
Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.
Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.
Recipe courtesy of Emeril Lagasse