Use a mandolin or vegetable spiral slicer to thinly slice potatoes.
Soak sliced potatoes in a large bowl of water and 1 tsp of salt for 10-15 minutes. This helps to remove the excess moisture from the potatoes – helping it to crisp better.
Drain and pat dry potatoes to remove water.
Heat a large skillet to medium. Add coconut oil. Don’t let oil overheat or burn.
Once oil is heated, cook 1/2 cup of potatoes at a time.
Cook on both sides until crispy, then set aside on a wire rack to cool down.
Repeat until all potato chips are cooked.
Once cooled down, sprinkle with sea salt to taste.