Slice potatoes 1/16" thick using a mandolin. Transfer the slices to a large bowl full of cool water and ice cubes and let soak for 15-30 minutes. This helps to remove some of the starch. Drain the water, rinse the potatoes well and then lay them flat on a kitchen towel to pat them dry in one layer, repeating until all potatoes have been pat dry.
Add oil to a heavy bottomed pot along with a thermometer and bring the oil temperature up to 300F. I like to fry my potato chips between 280F and 300F, it's normal for the temperature to increase and decrease as you add things to the oil so keep an eye and don't be afraid to adjust the heat as needed (or turn it off completely for a moment).
Prepare a sheet tray with a wire rack on top and get ready to fry your potato slices in batches. Add a handful of potatoes to the oil once hot, cooking for 3-5 minutes, or until gently golden brown. If the potatoes are under fried and bendy (versus crunchy), you can always also return them to the oil. Don't be afraid if your chips turn slightly light brown (it's the natural sugar content in the russet potatoes).
Once crisp, remove the chips from the oil with the slotted spoon or strainer and transfer to the wire rack to cool. Salt the potato chips immediately and let cool completely.
After you've cooked all of your potato chips and they're completely cool and salted, transfer to a large mixing bowl and toss in your seasoning. Start with half, toss, and adjust to taste as needed.
Store in an airtight container in a cool place for up to 5 days.
