It's surprising, really, that I've never made homemade potato chips before. Sure, I've tried lame baked ones (spoiler alert: they are not the same) but never truly fried potato chips at home before now. Perhaps the hassle of heating (practically) an entire bottle of oil to skin-searing temperatures and stinking up the entire house with the smell of greasy carnival fare has deterred me in the past. Shocking, really, almost as shocking as the fact that it is already May. Wait, what? What happened to March and April? Maybe it was the blue cheese dipping sauce that got me to set aside my deep-fried reservations this time, but I had no qualms about frying up this batch of crispy potato chips. Do beware, two potatoes may not seem like much, but when they've been sliced paper thin and you're standing in front of a pot of hot oil frying batches of 6 or 7 chips at a time, it'll feel like you're frying the entire state of Idaho. But stick with it, as what seems like a ton of chips now will

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