I think one of those mandolin slicers are what you'd want (is that what they're called? You move the handle part back and forth over the grater/slicer, i've seen it on informercials befores).

Just be careful of exactly which ones you buy. I've had some before that I thought would be great for potatoes...and bout whacked my hand off trying to jam the tater through it. Come to find out, it was really just for hard boiled eggs...for salads & such.

I would love to learn to make homemade potato chips I bet that they would taste so good.

I have tried this quite a few times, I use a cheese grater that has wider, longer slots on it and works for slicing potatoes. However when I make mine, then never get crispy, they just lay limp. I don't think I was made to make potato chips at home.

pohto - what kind of fat are you frying in? is your temp 375* F?? are you using russet potatoes?? different potatoes have different water content - some will slice thin and place in a large bowl of ice water to "crisp" before draining, drying and frying - also if cut too thick they will "blossom" and too thin will burn in the fryer