Peel the skin off of the potatoes and slice thinly (I use a food processor). Heat the oil in a skillet small enough for the potatoes to be submerged in the oil. Place a few of the chips in the oil at a time so that they don't overlap. Cook 3-5 minutes on each side, or until chips look crispy. Remove from the oil and place on a paper towel to drain. Salt as desired.