I've done this a few times and always was disappointed. Tonight I think I hit on a few items that will eventually get me as close to store bought chips as possible. I think the biggest contributor to success tonight was literally shaving the potato so that it was transparent. Having the oil good and hot and not crowding (I know those are common sense). The one thing I would do differently now would be to use a bakers rack to let them dry some. When I was placing them in on top of one another some of them did not dry and so they were not crispy.
Thought I would share, and see what you guys do. Is it best to have the chips really cold? I had my oil at 375, any variations? What's your favorite seasoning? I used sea salt, thyme, paprika, and garlic powder in my spice grinder to get a fine powder that would stick. Must say I over did it a bit on some!