Yes, storebought potato chips are a lot less work {unless you are dragging two kids to the store to get them, ha!} but making your own is FUN! Not to mention the satisfaction you get from eating them knowing that you made them yourself! PLUS... they taste soooooooooo yumm-i-licious {yes, I did just make up a word!}.

If you have never made your own potato chips, don't worry... it's super simple. First thing? Choose your potato. Really, you can choose any potato you like {including a sweet potato}. I had some Yukon Gold's on had, so that's what I used. Yukon Gold potatoes have a sweet buttery taste to them. They cook up a little easier than regular Idaho potatoes do - even when you aren't frying them. Where recipies allow I usually choose Yukon Gold or those little red potatoes {ya, that's the technical term... I think!}

Once you have your potatoes, it's time to get to work! You will need the following:

• cutting board

• big knife {like a butcher knife}

• potato peeler {optional}

• sea salt {optional}

•pepper {optional}

• vegetable oil {lots of it}

• large plate and paper towels for "drying"

• LONG metal tongs

• white vinegar

• cold water

• big bowl

Most of that stuff you probably already have lying around in your kitchen or pantry somewhere.

It's up to you if you want to leave the peel on your potatoes. I am a "peel on" kinda girl. If you like your chips sans peel, then grab your peeler and peel away!

Next, prep your bowl. I used about 3 parts water to 1 part vinegar. Just eye ball it. You can always add more.  WHY soak them in water and vinegar? It helps to draw out the starch from the potatoes allowing them to crisp up more!

If you are leaving the peel on, make sure to give your potatoes a good scrubbing! Then slice them THIN. If you have one of those nifty slicers, awesome. If not, then slice, and slice, and slice some more.

*Here's a trick! To keep your potato from rolling all over your cutting board while you are trying to slice it, stand it up length-wise and cut a small sliver off the long side of the potato. Then, place that side down on your cutting board. Ta da... no more rolling! As you slice, drop them in your bowl.

Once you are down slicing, heat up your oil. You want to have about 2-3 inches of oil in your pan. Set it at about medium heat and wait for it to boil.

*Here's a trick: Instead of throwing a potato slice in to see if your oil is hot enough, use the end of a wooden spoon. If the oil is hot and ready to go there will be small bubbles around the end of your spoon.

Here's where the LONG tongs come in handy. Oil and water don't mix well. The oil will "spit" at you. Using the long tongs, gently slide a couple potato slices in the hot oil making sure to let as much water drip off the slice before sticking it in the pan.

Don't crowd your pan or your potato slices will get stuck to each other. They will wiggle around in the pan a lot while they cook.

When the edges start to turn golden, flip those suckers over!

Once they have reached your desired browning {I like mine brown and crispy!} use your tongs and place them on a large plate covered with 2 layers of paper towels to let the oil drip off.

If you want to season your chips, this is the time to do it! I just used my salt grinder and added a TINY bit of sea salt to my chips. That's all they needed to make them perfect in my book!

They were gone in a matter of minutes! Delicious.