Bring a 4- quart stockpot filled with water to boil over high heat. Line a baking sheet with a kitchen towel. While water is coming to a boil, rinse and peel the potatoes as thinly as possible. Transfer half of the slices to the boiling water and cook for 3-5 minutes. Don't overcook them; this is just jump-starting the cooking process. Using a slotted spoon or skimmer, transfer the slices to the kitchen towel, patting them dry. Repeat with second batch of potato slices.
Prepare the spice mix
Place all of the spices into a zip-top bag and shake to mix
Fry and season the chips
Heat at least 2 inches of oil to 350 degrees Fahrenheit in an electric deep fryer or a large, high-sided pot. Line a baking sheet with paper towels and a wire cooling rack. Fry the potato slices in batches until golden brown. Remove the cooked chips with a metal skimmer and drain on the prepared baking sheet. Allow to cool for one minute, then place the chips in the zip-top bag and shake lightly to distribute the spices. Remove chips from the bag and repeat with remaining slices.
These homemade chips are best eaten the day they're fried.