Mix up your seasoning by adding all seasoning ingredients to a bowl or sealed container. 

Slice your russet potatoes very thin. If you're using a mandoline, watch your fingers! 

Place sliced potatoes in a bowl full of cold water and let them sit for 20 minutes. 

Dry your sliced potatoes by laying them out on paper towels or if you have one of those salad spinners, this would be a good opportunity to use them. The main goal here is getting them as dry as possible. Wet potatoes will cause a lot of splashing and splattering in the frying oil

Add oil to the medium or large pan at least 3 inches deep

Heat oil up to 375 degrees F (190 C). If you do not have a frying thermometer, you want the oil hot enough that a tiny piece of a potato slice starts to sizzle when it touches the oil. 

Fry in batches of about 10 to 15 slices for 3 minutes or so. You need to pay very close attention because the chips will go from very pale to brown very fast.

Once the chips are turning tan-colored, remove them to a paper towel-lined sheet pan and season immediately with the seasoning blend. 

Once all of the chips are fried, add to a bowl and season them all again if you want to make sure they're fully seasoned. 

Store in a zip-top bag or sealed container for up to a week at room temperature.