Start by washing the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra fiber and nutrients.

Slice the potatoes thinly using a sharp knife or a mandoline for uniform thickness.

Soak the potato slices in cold water for about 15 minutes. This helps remove excess starch and makes the chips crispier.

After soaking, drain the slices and pat them dry using a clean kitchen towel or paper towels.

In a deep pan or a heavy skillet, heat the oil over medium heat. You can test if the oil is hot enough by dropping in a potato slice; it should sizzle immediately.

Carefully add the potato slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry until they turn golden brown and crispy, usually about 3-4 minutes per batch.

Use a slotted spoon to remove the chips and place them on paper towels to drain excess oil.

While they are still hot, sprinkle the chips with salt to taste.

Allow the chips to cool slightly before serving. Enjoy them as a snack during your fasting period or alongside your meals.