Potato chips

You buy potato chips, you don't make them, so then here's how to make potato chips.

The water is showing the surface starched sloughed. The water contains vinegar to toughen the cells allowing for longer cooking at lower heat to assure a crisp texture before turning dark brown. 

The salt must be fine. This is kosher salt spun through spice grinder, a coffee mill, to reduce the salt flakes to dust.