To do this, you will need a mandolin. I'm sorry, but there is no way around it- this is what separates the men from the boys, or the ladies from the girls, or the soggy thick potato slices from these actual chip-like things.
WITHOUT CHOPPING YOUR FINGER OFF, slice the potatoes into very thin pieces. (does anyone watch Master Chef? a few weeks ago someone seriously sliced themselves on a mandolin, which scared me to death). Ideally, and unlike most of mine, the slices will be the entire cross section of the potato, but mine got kind of crooked and I ended up with halves. Then, put the slices in a bowl of ice water and let them sit. A surprising amount of starch will accumulate in the bottom of the bowl.
Now, DRY OFF THE POTATO SLICES, and put them on a cookie tray that you have sprayed with cooking spray or an oil mister. Salt. Bake at 400, watching extremely carefully because they go from perfect to burnt in a heart beat.
Take them off and cool on paper towels. The dip was very challenging. I took a cup of greek yogurt and a packet of onion dip mix from the store, mixed them, and voila!
The really amazing thing here is how crispy these were, they really were like actual chips- crunchy, salty, and satisfying. I think the success is due to a few key things: 1. the mandolin, 2. the ice batch, 3. drying them off.
Now, of course comes the big question... was it worth it? Well, it was fun, and it was kind of a novelty, and the warm out of the oven chips were killer. And, I guess, these beat BakedLays by a long shot. But, it was a lot of work, so maybe it's a special occasion kind of thing.
(by the way, no, this is not a hot weather dinner, I found this is my draft of posts that I was too lazy to finish. No one in their right mind should run a 400 degree oven until at least September).