The secret to making great potato chips is to soak the potato chips in water to wash away the excess starch. You can even soak them overnight. Soak for 30-60 minutes in cold water, or place in the refrigerator. Be sure to drain the potato slices super dry, as water + oil = flying splatter = burnt spot on arm and face (Maggie).

Chips
1 large russet potato
oil for deep frying
salt

Slice very thin using a knife or slicer. Put all slices in a big bowl of water. Let sit for 30- 60 minutes. Heat fryer to 375. Drain as much water as you can from the slices. Use paper towels to absorb any additional water. Place a batch of slices into the fryer (batch size really depends on how big your fryer or pot is - just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.