Take plenty of water in a bowl, add salt and lemon juice in it.
Wash and peel potatoes, and cut into thin rounds with the help of a vegetable grater/slicer, in the bowl prepared above.
Let it rest in the refrigerator for 10 minutes. Or use chilled water if you are in a hurry.
Heat oil in a wok or pan. Now take a handful of potato rounds in your hand and gently transfer them to the hot oil. You may hear a splash sound, just be careful it will settle in a minute.
Quickly stir them gently over the top to avoid sticking with each other.
Fry from both sides on high heat till you see a nice golden crunch on them.
Remove from heat with the help of a slotted spoon and drain on a paper towel.
It may take 12-15 minutes for each batch of potatoes.
Repeat the same process with remaining. Once all done, store in airtight and enjoy.
Notes
How to slice the potato chips?I used the mandoline slicer with the lowest setting to cut the potato slices as thin as possible. However, you can use the knife to cut thin slices by hand as well.Why my potato chips stuck together in the oil?Make sure the oil is perfectly hot before adding the chips to the oil. Once the chips are in the oil keep separating them with the help of a slotted spatula to avoid sticking.Can we add the potato chips into the oil straight from lemon saltwater?Yes, that is the process. You don't have to pat dry the potato slices. Simply pick a few slices from the water, wait for few seconds to get the extra water drop back in the bowl and then add them in the hot oil. Make sure to keep a distance as it may be very spluttery.My chips are not as crispy as yours?It takes time to fry the chips, you might want to be intrigued to take them out from the oil sooner but be patient and at one stage all of the chips will turn golden and crispy.Tip: If you want, you may add chaat masala and other spices after removing them from the wok.