Crispy Flavor Burst Potato Chips

Select 4 large potatoes of uniform size.

Wash and scrub the potatoes thoroughly to remove all dirt and mud. No need to peel the skin.

Dry the potatoes with a kitchen towel.

Using a sharp knife or a slicer, slice the potatoes thinly and soak them in salted water as you slice.

Drain the sliced potatoes and let them dry for 10 minutes.

Preheat oil in a deep frying pan for frying.

Fry the potato slices in batches, being cautious not to overcrowd the pan. Turn the slices occasionally for even cooking.

When the sizzling noise ceases and the bubbling of oil settles down, indicating the potato slices are cooked, wait for 2-3 seconds and then remove the chips to a paper towel to drain excess oil.

In a small bowl, mix together 1/2 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon paprika.

After all the potato chips are fried, toss the spice mixture over them and mix well.

Let the seasoned chips cool completely.

Store the potato chips in an airtight container and serve as needed.