Thinly slice the Yukon Gold Potatoes using either a sharp knive or a mandolin.
Soak the potato slices in cold water for about 30 minutes, then rinse, drain and pat dry with a paper towel.
Add small batches of potato slices to hot oil and fry for about 5 minutes, until the edges are a golden brown. Repeat until all potatoes have been fried.
Remove the Yukon chips from the oil using a slotted spoon and place them on a paper towel lined plate to cool. Add salt to taste.
The water soak is imperative to help rid the potatoes of excess starch around the surface, making them fry up nice and crispy!