1. Thinly slice the potatoes on a mandolin to be about 1/16-inch thick. Put the potato slices in a large bowl of cold water and agitate the water to release the starch. Drain and repeat until the water remains clear, about 3 more times. Line 2 sheet pans with paper towels and spread the potatoes on top in a single layer; pat dry thoroughly.

2. Fill a large, wide pot with 2 inches of oil and heat the oil to 300 degrees F over medium high heat. Fry a small batch potatoes until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined pan with a large slotted spoon and sprinkle with chicken salt. Repeat with the remaining potatoes, returning the oil to 300 degrees between batches.