Use a slotted spoon or tongs to transfer the potato chips to layer of paper towels or a cooling rack set over a baking sheet to drain. Sprinkle the chips with salt or other seasonings, if you like.
Note that the potato chips will crisp up as they cool, so 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.
