Home Made Potato Chips
Scrub your russet potatoes very well, pat them dry. Use a mandoline, or a box grater's slice tooth. A food processor will chop them up too much, a knife, even in the hands of a master will take too long. I don't peel mine, the added flavor and added texture from leaving the peels on is something I enjoy, but if you want to peel, be my guest. As soon as you get your slices made place them in an ice water bath for at least two hours. If you don't put the bath in the refrigerator, keep checking the ice and keep that baby cold. This is what will give you the total crisp texture. Drain the potato slices well, dry them thoroughly when you're ready to cook.
Heat an ample amount of oil. I use peanut oil in a cast iron saucepan, but any good light vegetable oil will do. Temperature is important, we are wanting 290°, not too hot, but certainly not a slow cook. Slow cooking will give you greezy chips. We don't want greezy.
Put the chips into the hot oil, taking care not to spalsh yourself. I have a chinese bamboo handle basket that works great for dipping them out of the hot oil when they are floating on the top and the bubbles have almost quit. You want a light, golden brown color, the chips will continue to cook after you remove them from the oil. Dust them lightly with salt, use sea or kosher salt here, after all, you've gone to the trouble of cooking your own chips, use the top line salts.
You won't need to gussy up with flavors and crap like this. The potato flavor, the brilliant texture will jump in your mouth without a lot of distraction.
Give this a try, it's easier than you think, and way better than you can imagine.