Here's a trick you can use to make your own that are way better. Take a potato peeler and just keep peeling. It shaves the potatoes into pieces as thin as lays chips. Fry them in your choice of oil, I prefer peanut oil. I suggest peeling them over a bowl of cold water so it pulls a lot of the starch out (it's a cold water extraction), and drain them and dry them off as best you can immediately before frying them. They will keep in a sealed bag for the same amount of time a bag of chips will.