Begin by peeling the Yukon Gold potatoes. Slice them into thin rounds about 1/4 inch thick. Don't stress too much about perfect uniformity, although consistent sizing will help them cook evenly.

In a deep fryer or large pot, pour in the neutral oil. Heat it to 350°F (175°C). Use a thermometer for accuracy. If you drop a small piece of potato in the oil and it bubbles, you are ready to start frying.

Carefully add a handful of potato slices into the oil. Avoid overcrowding the pot. Fry them for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove the chips and drain them on paper towels.

While the chips are still warm, sprinkle them generously with kosher salt. If you’re using smoked paprika, do it now for an added kick. Toss gently to ensure even seasoning.

Garnish with fresh parsley if desired, and serve the chips warm with blue cheese or ranch dressing on the side for dipping.