(by Shirley McNevich)
4 medium red potatoes (washed and sliced thin - leave the peel on for more potato flavor)
In a cast iron skillet add about 1" to 1 1/2" of canola oil. Turn heat to medium and heat oil to 350/375 degrees. Carefully drop potato slices into the hot oil one at a time until there is a layer of potatoes that aren't touching each other. Fry chips until lightly browned, then carefully remove them and place them on paper towels to dry. Lightly dust with salt if you wish.