I have also read in several places, that soaking the potatoes in ice water for an hour also makes for great chips. Dry on a towel or paper towels before putting in deep fryer, and put no more chips than will cover the top surface of the hot oil. Drain and dry immediately.
Don't overcook the chips, or they will get greasy. Deep frying creates steam from the water inside of what you are frying, and that steam repels the oil so it doesn't penetrate the surface. If you cook all the steam out of the potato (or other deep fried food), then the oil can penetrate into the food and give you a greasy product. Cook your chips just until they are golden brown, and you may also want to use wooden chop sticks to flip the chips so they cook evenly. Coat immediately with sea salt after drying for great flavor.
It's like Chowder said.. just like preparing the perfect crispy English chip, really.
Zen and the art of chip making (both thick and thin) was taught to me by the only and only Steven Durkin. .. my late hubby.