Step 1: Prepare the Potatoes. Wash and peel the potatoes. Using a spiral slicer or a sharp knife (as described in the post content), carefully cut each potato into a continuous spiral, making sure not to cut all the way through the core. You can insert a wooden skewer through the center of each potato before slicing to help maintain the spiral shape.
Step 2: Soak and Dry. Place the spiral potatoes in a large bowl of cold water for at least 30 minutes. This helps remove excess starch, resulting in crispier chips. After soaking, drain the water and pat the potatoes thoroughly dry with paper towels. Excess moisture will cause oil to splatter.
Step 3: Heat the Oil. In a large, heavy-bottomed pot or Dutch oven, heat 4-6 cups of vegetable oil over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to ensure accuracy.
Step 4: Fry the Chips. Carefully lower one or two spiral potatoes into the hot oil (do not overcrowd the pot). Fry for 3-5 minutes per side, or until golden brown and crispy. Use tongs to gently turn them to ensure even cooking.
Step 5: Drain and Season. Once golden and crispy, carefully remove the spiral chips from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with salt, pepper, and any other desired seasonings while they are still hot.
Step 6: Serve. Repeat with the remaining potatoes, making sure the oil returns to the correct temperature between batches. Serve your crispy fried spiral potato chips warm and enjoy!