optionally peeling the potatoes. You can leave the skin on for a more rustic flavor and texture. Using a sharp knife or a mandoline, slice the potatoes into 1/8 to 1/4-inch thick rounds. The thinner the slices, the crispier they’ll become.
Place the sliced potatoes in a bowl of cold water and let them soak for 15–20 minutes. This removes excess starch, which helps prevent sticking and improves the crisp factor.
2.Drain and Dry
Drain the potatoes well and pat them dry thoroughly using clean kitchen towels
