I'll be frying up some homemade tater chips tomorrow afternoon.
Most of the recipes I've found are the same. Some specify a specific potato or oil, but I've got that covered already.
The biggest difference I see is to soak and rinse or not (after washing and slicing of course), and how much. Some recipes call for repeated soaking and rinsing until the water runs clear. Some call for one long soak and rinse. Some call for a single rinse. Then, there are also quite a few that don't mention rinsing at all.
Any chow-hound experience out there? You're opinions are greatly appreciated.