First wash and peel potatoes and keep it immersed in water.
Using a sharp mandolin slicer, slice the potatoes into thin, even thickness slices.
Keep it immersed in water. Again wash it one more time with generous water to get rid of all the excess starch. Water should run clear.
Drain the slices from water and spread in a kitchen cloth into a single layer.
Pat off excess water, set aside for 15 mins. There should not be any excess water over the potato slices.
Heat enough oil and add the potato slices in a sprinkled way.
Keep cooking with stirring several times to ensure even cooking.
Meanwhile, dissolve salt in water.
Once the potatoes become light, bubbles reduce, sprinkle the salt solution, about one tbsp.
Let the sizzling stop completely. Drain over paper towel.
Sprinkle few pinches of black pepper powder and toss well.
Repeat to finish and let it cool completely before storing in airtight containers.