Use a mandolin to slice potatoes to 1/16 thickness. As you are slicing them place them in bowl of cold water to keep them from turning brown and remove excess starch.

Mix together Harissa and salt.

Heat 1 1/2 - 2 inches oil in a dutch oven (or large pot) over medium heat until it reaches 350 degrees.

Remove potatoes from water. Pat dry with paper towel.

You will need to fry the chips in several batches. Use a slotted spoon to place a couple handfuls of chips into the oil. Stir so they don't stick together and fry 4 - 5 minutes or until golden brown, stirring occasionally. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with Harissa/Salt mixture.

Allow oil to heat to 350 degrees again before frying next batch. Repeat until all potatoes are fried and seasoned. Serve. Keep any leftovers in a resealable plastic bag.