Slice as thinly as possible on a mandolin
Put into heavily salted water so that they don’t brown while you prepare for the next step.
Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C sherry vinegar overnight in the fridge
Drain, spin and towel dry
Fry at 370º in small batches until golden brown the following day.
You do not need to season after frying cause they brined already
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