Homemade chips

We have a restaurant here that makes their own chips. They are so good and if there is a line waiting to be seated, they actually come out and give you little containers of them to munch while you wait. They serve them plain and some with hot spices..all very good...I decided to give them a try and found this recipe. Oh so good.
NEED:
4 large russet potatoes-
large bowl of ice water -
2 quarts of oil ( use the type you like--check that there are no trans fat..its better)
sea salt , regular salt or a spice of your choice to taste
Electric fryer

First order of business is to scrub, scrub, scrub your potatoes. Get all that hearty earth off and make them clean. With a sharp knife, slice your potatoes thinly. Place the slices in a the bowl of ice water and soak for 1 hour.
With your electric deep-fat fryer, deep-fat fryer or very deep pan pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn't come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature.
Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain.
Season your chips with the salt or use your favorite seasoning. Seasoned salt gives plain old potato chips a face lift. But go easy! A little seasoned salt goes a long ways.
You can serve these beauties either warm (my favorite way) or cold. Just store them in an air tight container. And make sure you make more than you think you'll need, because these homemade potato chips will disappear faster than you can say, "Potato Chip Heaven!"

Enjoy!