I was also going to suggest soaking the slices in cold water for 15 minutes to 24 hours before frying. It helps to release some of the starches and helps them to get crisp.

Wow thaks this is really good information. Actually you are going to laugh at me, because I ahven't been frying them, but I have been baking them, so I guess this has been my problem LOL. I will try your suggestions,a dn see what I come up with this time.

Well, if you have a peeler at home, you can always use that to slice your potatoes for potato chips. I've seen one restaurant that uses that method in making their potato chips. And they're neither to thin nor too thick.

My husband makes homemade potato chips at work. I will have to ask him what he uses to cut them!

A Kitchen Mandolin might be a good investment for you. It can be very useful (especially for a lazy kid like me )