The best homemade chips are made like this.
Use good, firm potatoes. I recommend yellow potatoes in general, Yukon Gold potatoes is particular. Scrub thoroughly to remove all dirt. Do not remove skins - these are so good and so good for you. At least 50% of the goodness of the potato is located under the skin.
Put your vegetable oil on the stove to heat. Oil should be very hot and very clean to make delicious chips. Oil is hot enough when a drop of water dances on the surface of it. Obviously, take great care when dealing with hot oil.
Cut potatoes in uniform slices ensuring every piece has some skin on it. Dry slices thoroughly because excess water will cause the oil to bubble over the top of the pot.
Do not drop the chips in the fat (this can cause the fat to splatter out); but, slide them in from a skimmer or spatula. Chips will start to float as they cook. Stir occasionally for even cooking.
When chips are a deep golden brown, remove from fat and place on paper towels to absorb excess grease. Put in bowl and sprinkle with sea salt. To make them extra special, add a small amount of grated cheese.