Peel the potatoes. Slice them as thin as you can get them without tearing, with uniform thickness. Immediately place them into a large bowl of cold water.
When finished slicing, swish the potatoes around in the bowl, then dump out the water. Fill the bowl with cold water and let them stand a few minutes. Swish them around again, then drain.
Spread the chips out on a large towel (we use a bath towel for this). Fold it over, and press out all the water. Keep the chips covered until the oil comes to temperature.
Heat the oil to 325 degrees, measured on a fry thermometer. Drop about a handful of chips into the oil, and with a slotted spoon stir them around so they don't stick to one another.
The chips are perfect when they're light brown (they will be darker than the commercial ones in the bags) and are no longer bubbling much. If they get much darker around the edges than in the center, lower the heat a little.
Drain the chips in a basket lined with the inexpensive, bowl-shaped kind of coffee filters. Season with salt and Creole seasoning, then move them far away from the frying pot. You need to start on the next batch, and prevent the entire population of the house from walking up next to you.
