We put the cut chips in big bowls of water. Water keeps the potatoes from touching air, which will make them turn brown. This is called oxidation. It doesn't make the potatoes bad to eat, just ugly to look at. When they where all cut, we drained the chips and dried them between two clean kitchen towels. Too much water in frying oil is very dangerous. It will spit hot oil all over the kitchen and all over you. So be sure to dry them very well. Now we piled them in a bowl and heated a large heavy pot full of oil. The oil got very hot. When it came time to fry the chips, we had the kids play outside for the most part to avoid any oil injuries. It takes 3-5 minutes to cook a potato chip to optimum crispness. It took a while. We skimmed them out with a metal skimmer. Okay. Mrs. Chef Tess skimmed them. The only one who stayed and helped where the very oldest kids.
Put in a paper towel lined metal pan or metal colander. The best part of teaching knife skills with potato chips (free hand, without a food processor or other appliance) was that they felt extreme ownership for those potatoes. They could easily tell if the thickness was acceptable when it was fried and we got to talk about the cooking times being different for thick and thin cut potatoes. It was a great lesson learned.