Peel and slice the potatoes on a mandolin slicer as thin as you can get them. Line a sheet pan with paper towels.

Pour about 1/2 inch of olive oil in a deep skillet. Turn the heat on medium high and allow the oil to heat up for several minutes. Add one of the chips to the oil; if it sizzles, it’s ready.

Cook the potatoes in an even layer, in batches, until all are cooked. Season with chili powder and sea salt to taste and serve immediately.