There is nothing better than homemade potato chips, and we're going to prove it to you by giving you a recipe that all but guarantees you'll never buy the ones from the store ever again.

To make this recipe perfectly, you'll need a mandolin slicer. If you don't have one of those, just use a knife and cut your chips as thinly as possible. Mandolin slicers are sharp and dangerous, so this recipe may not be one for the kids. In fact, please make sure you're sober before you attempt this.

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1. Slice your potato.

I like using Russet potatoes for this, but you could even use a Yukon Gold if you wanted. Grab three of them, scrub them, and mandolin them nice and thin.

2. Prepare your baking pans.

Into as many baking pans as you have (this'll probably take up the space of about three), add a copious amount of olive oil. Add the sliced potato in one layer above the oil. When you run out of space on one pan, start over in another pan.

Onto the chips, add another brush of oil. Onto those oil-topped chops, add whichever herbs you like. Since we recommend that you eat these with our cucumber sandwiches, why not go ahead and add fresh-chopped dill, salt, and pepper? 

3. Bake.

Put the seasoned chips into the middle of the oven and cook for fifteen-to-twenty minutes. Once done, immediately transfer to a wire rack to cool.

Serve and enjoy!