Scrub 6 to 7 medium potatoes (about 2 pounds) under cold running water and peel, if desired. Slice the potatoes as thinly as possible, (thin enough to see through). As you proceed, place the slices in a bowl of cold water to remove the starch. The water will turn white. Drain and refill the bowl, repeating this until the water remains clear. Drain and let the potatoes dry.

Fill a heavy skillet or saucepan halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Place the potato slice into the hot oil, a few at a time being careful not to overcrowd the pan. When the potatoes are brown on both sides, 4 to 6 minutes, remove from the pan and drain on paper towels. Sprinkle with salt, if desired.

Makes about 180 chips, or enough for about 3 cups of dip.