First choose a large potato. A potato with a smooth surface and close to cylindrical will be easy to work with. Wash and peel the skin of the potato. Fill a large bowl with cold water and place the potato slicer on top of the water bowl. Slice potatoes paper-thin across the width. Make sure that the potato slices immediately drop into the water. This will prevent the potato slices from browning.
Once the whole potato is sliced up, wash the potato slices nicely in water for 2 or 3 times until the water runs out clean. This will remove any excess starch from the surface. Now, add about a tsp of salt to the bowl, mix well and leave the potato slices to soak up in water .
After about 10-15 mins, remove the potato slices from the water and leave them to dry on a clean kitchen towel / paper napkins in a single layer. Meanwhile heat oil for frying. Once the oil is hot, reduce the flame to medium low and drop a batch of the potato slices. Continuously keep tossing up the potato slices in the oil, until they turn slightly golden brown and/or crisp. Remove the chips from the oil using a slotted spoon. You can spread it on a large baking sheet / cookie sheet lined with paper towels to drain the excess oil.
Before adding the next batch remaining potato slices for frying, wait for a few mins. Make sure that the oil is back hot again.
Taste the potato chips and add additional sea salt per taste, toss it up and enjoy a plain salted version. You will not need much salt though.
Add red chilli powder to the chips and toss it up for a spicy chilli version.
Add freshly ground black pepper to the chips and toss it up for a spicy pepper version.
After the homemade chips comes to room temperature, store in an air-tight container or plastic bag like zip lock and enjoy.