Clean and cut off the bad spots off your potatoes.

Use a Mandolin to slice the potatoes so you can get thin, uniform chips.  Or sometimes I'll use the shredder attachment on my Bosch!

Soak potatoes for a 1/2 hour in cold water, change the water and soak another 1/2 hour.  (Jeanne said this helps to lower the starch content in the potatoes, but I only had time for one soak.)

Dry well on kitchen towels.  Jeanne did each one individually, but I just laid them on this big cheesecloth, then laid another one over the top and patted it down.

In the meantime bring your cooking oil to 350*.

Fry potato chips in small batches, flip part-way through as needed and cook until desired color, just past golden brown.

Drain well and shake on sea salt.

Keep hot in a 325* oven until it’s time to serve.

Bring oil back up to 350* before cooking the next batch of potato chips.

Try shaking on some spices to make flavored potato chips — does anyone have good suggestions for this?