Slice the potato very thinly using a mandolin or large vegetable peeler, rinse in cold water and drain well, pat dry with paper towel.

In a large saucepot heat canola oil up to 280°F and add a few slices to the oil at a time. Too many cools the oil too much; add just enough to cover the surface area of the oil. Let fry slowly and occasionally mix in the oil to make sure they fry evenly.

Look for the chip to become golden brown around the edge and start to hold a shape. It should take around 2 or 3 minutes. Remove to a paper towel and season with salt.