Cooking with cold oil
This is one of the most simplest and safest ways I've come across in cooking hot chips at home. I've always thought that it had to be hot oil when you cook potato chips but apparently not after first reading about this cooking method on The Stone Soup. A further Google search revealed a couple of other blog links of Domestic Agenda and RV Goddess that have used the Cold Oil method as well. Simply cut your potato chips, place in a pot, cover with cold cooking oil, then turn on the heat and watch them cook until golden brown. Drain on paper towel and serve with your favourite sea salt or seasoning. You can sift the oil after it's cooled, store in a glass bottle and reuse later.
PROS: No nasty oil splattering, Simple recipe which seems to work
CONS: Chips can stick to the bottom of the pot, Not as crispy and crunchy as perhaps other methods, Can make your home smell like oil and chips if you don't have a kitchen exhaust
MUST TRY: Remembering to get some Peanut Oil to try
Cut your chips and place in a pot
Cover your chips with cold oil. I used vegetable oil but I think I should try it with peanut oil as I believe it has a higher burning point which might be a lot healthier.
Turn the heat on full and watch your chips cook
Be sure to turn your chips. They started sticking to the bottom of the pot so you have to possibly loosen then a bit.
Watch them brown up and take them out when cooked to your liking
Drain your chips on paper towel and sprinkle with sea salt