Wash potatoes to remove dirt. Peel if desired (since I was using organic potatoes, I didn't worry about peeling mine).

Slice potatoes into thin, even slices. I think these taste great whether thin or thick, but it's important to just pick one or the other. If they aren't sliced evenly, they won't cook evenly--you'll end up with some floppy and some burnt! I personally used the slicing attachment on my food processor, which made slicing my potatoes a quick and easy job.

Rinse your potato slices in cold water. (Tip: You can skip steps 3-5 if you're short on time, but your chips might not fry as crisply.)

Soak the slices in cold (preferably filtered) water for 30 minutes. (You can also do this prep in the morning and leave them to soak in the refrigerator for up to about 8 hours.)

Drain your potato slices. Lay them out on a kitchen towel (or paper towels) to dry. You can pat them down to help them dry faster.

In a deep skillet or pot, melt the coconut oil over medium high heat. You want about 1/2 inch of frying oil in the pan, so you may need more or less oil depending on the size of your skillet or pot.

Heat your coconut oil to about 350 - 375 degrees (this is about the smoke point limit for quality coconut oil). A frying thermometer can give you an exact temperature, but you can also test it with a potato chip slice--it should sizzle when you dip it in!

Fry in small batches, just enough to make a single layer of potato slices in your cooking pan. Cook for about 1-2 minutes per side, or until golden brown.

Use a slotted spoon or spatula to remove your chips from the coconut oil. Drain your homemade potato chips on a layer of paper towels, or use a wire cooling rack placed over a baking dish.

Repeat until you've cooked all your potato slices.

Sprinkle with sea salt, black pepper or other desired seasonings. Allow your homemade potato chips to cool before eating (if you can!).