Again this is one of those recipes that the amounts will vary depending on how many you want to make. Make a batch as big or small as you want!
You will need:
salt and pepper
herbs d' provence
and oil to fry in
Slice the potatoes on a mandolin slicer and place slices in a bowl of ice water. This will help wash off the starch and make your chips crisper. See how cloudy the water is? That is all the starch coming off.
In a large skillet heat about 1/4" of vegetable oil to aprox 375. When you put a potato slice in it should bubble up all around it. If it doesn't the oil is not hot enough. In batches fry the slices about 2 min on each side. Remove to paper towels then sprinkle with salt and pepper and the herbs d' provence. Immediately put on a wire rack so they won't get soggy. Keep working in batches till all are done.