If the potatoes are thick-skinned, peel first. Then, using a mandoline or other slicer, cut the potatoes into thin slices measuring about 1/16-inch thick. Keep the slices in cold water until ready to fry.
In a heavy-bottomed skillet, add enough oil to cover the bottom to a depth of 1Â¼2 inch and heat until the temperature reaches 380°F. Working in batches, dry the potato slices on paper towels and then fry in one layer, turning once, until golden. Using tongs or a slotted spoon, remove the chips and drain on more paper towels. Toss with salt and pepper while the chips are still hot and glistening with oil. Repeat until all the chips are cooked.
Yield is roughly the equivalent of a large bag of store-bought chips. The chips will keep for 2-3 days in an airtight container.