Ingredients:

• 2 large potatoes
• 1 teaspoon Sichuan peppercorns
• Salt to taste
• 1/4 teaspoon five-spice powder
• 2 cups vegetable oil for frying

Instructions:

1. Peel the potatoes and slice them into very thin rounds using a mandoline or a sharp knife.
2. Rinse the potato slices in cold water to remove excess starch, then pat dry with a clean kitchen towel.
3. Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
4. Grind the Sichuan peppercorns into a coarse powder using a mortar and pestle.
5. Add the potato slices to the hot oil in small batches to avoid overcrowding, frying until golden brown and crispy, about 3-4 minutes per batch.
6. Use a slotted spoon to transfer the fried chips to a paper towel-lined plate to drain excess oil.
7. Immediately sprinkle the hot chips with the ground Sichuan peppercorns, salt, and five-spice powder. Adjust seasoning to taste.
8. Serve the potato chips warm or at room temperature as a crispy snack.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.