olive oil for frying--not extra virgin (enough to fill a dutch oven or medium saucepan to 2 inches)
sea salt and freshly ground black pepper
Instructions
Using a vegetable peeler or mandoline slicer, thinly slice the potatoes, skin and all.
Heat the oil in a dutch oven or medium saucepan until shimmering and hot, but not smoking. Fry the potatoes in batches until golden around the edges and crispy. Remove to a paper towel covered plate. While still hot, sprinkle with sea salt and freshly ground pepper.
Recipe by Spoon With Me at https://spoonwithme.com/caramelized-onion-dip-with-salt-and-cracked-pepper-potato-chips/