Start peeling strips of potato, using a standard potato peeler(like Mom or Grandma used!).
No need to peel the skin off and add to a bowl of cold water. This step gets all the excess starch
off the potatoes and makes them crispy.
Soak for 20 minutes or more.
Lay out your slices on a towel to get rid of excess moisture( water and oil= splatter!)
You will need about 1/2" depth of lard in your pan (I need about 1 1/2 cups for my pan). Heat your lard up on low to med low, you don't want it smoking. To test add a potato slice and if it sizzles and floats the oil is ready. Add your potato slices to the oil leaving plenty of room for them to fry without getting crowded. Fry about 2 minutes or until crisp and remove to a paper towel lined plate or cake rake over a plate to cool.
Salt or season to your own taste. I like plain sea salt.
These will stay crisp for a day if they last that long!