Use a slotted spoon or tongs to transfer the potato chips either to layers of paper towels or, my preferred method, to a cooling rack set over a baking sheet to drain. Sprinkle the chips with salt or other seasonings, if you like.
Note that while a potato chip fresh from the pot sounds fabulous, potato chips crisp up as they cool, so "fresh" ones won't be crispy and will likely disappoint. Be sure to let them cool completely to room temperature before eating.
Repeat frying the chips in batches until all the potato slices are cooked.