Once cleaned or peeled, slice the potatoes evenly and as thinly as you like. Thick-cut homemade potato chips are fabulous, so don't get too obsessed with thinness. Evenness - so the potato chips cook evenly once you put them in the oil – is the key here.
Note: You can use a kitchen mandoline for this if you have one, but a sharp knife and steady, patient hand work just as well.
