Using a vegetable slicer, slice the Russet Potato (4) vertically into a bowl filled with Water (to taste). Let them soak for 30 minutes.
Drain the potato slices and shake the excess water off.
In a large pot filled with Canola Oil (as needed) heated to about 340 degrees F (170 degrees C) drop in the potato slices a few at a time so as to not overcrowd the pot. Stir around and continue to fry for 2-3 minutes, until they start to turn golden brown on the edges.
Remove from the pot and place in a bowl lined with parchment paper and paper towels. Season with Salt and Pepper (to taste).