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.