Wash and dry the potatoes. Using a sharp knife, slice the potatoes, thin, but not too think where you can see through them. Place sliced potatoes in cold water. Let sit for 5 minutes and then drain water and repeat with fresh water. Do this 3 times.
Fill a large Dutch oven three quarters the way up with water. Bring to a rapid boil. When water boils, add kosher salt and then drop your potatoes in the water.
Let boil for 30 seconds and then turn off the heat. Cover the pot and let rest for 3 minutes. Using a mesh utensil remove the potatoes and drain in a colander.
Once drained place on a parchment lined baking sheet. Do not overlap. Find a place in your backyard where you get complete sunshine. Leave in the sun for 6-8 hours. It is best if the temp outside is 80°F or warmer.
In a large Dutch oven, heat oil to 350°F. Fry potatoes in batches. These fry very quickly as all the moisture has been removed from the potato. Frying them will only take 10 to 20 seconds.
Using a slotted spoon, place on paper towels to drain. Immediately sprinkle with Celtic Sea Salt or any seasonings you may choose.