Store in air tight bag up to 5 days at room temp.
When picking potatoes, look for more long than wide potatoes.
Russets work best but Yukon gold or King Edwards also work. The key is to look for starchier, dry and a soft texture.
A mandoline slicer is preferred but isn’t necessary, if cutting by hand, make sure to slice them very thinly.
When checking for done-ness, the center of the chip will need to be cooked until firm but not fleshy, but the chips will continue to crisp as they cool. They should not be chewy.