Boil potatoes until very tender.
Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
Drain potatoes, add cheese, sour cream, and salt and mash until super creamy. Let cool.
Grab a teaspoon or so of potatoes, roll it in a ball, and then press it flat on parchment paper lined baking sheets. Spread them into rounds as thin as you can. Think the thinner, the crispier. Wiping the potato off of your hands after every couple of chips will make your hands less sticky when flattening the chips out. Alternatively, you could just use a spatula and flatten them out if you're not concerned about shape. Continue with all of the potatoes.
Bake potatoes for 15 minutes. Cool and then gently remove from parchment paper with a spatula.
Heat 2-3 cups of vegetable oil in deep saute pan until oil bubbles around a wooden spoon.
Fry potato slices for 1-2 minutes until they begin to brown. Remove from oil and drain on paper towel lined plates. Keep only two layers per plate. Sprinkle with additional salt, to taste.
Serve immediately or store in an airtight container for 3-4 days. After a day, re-crisp by adding to a baking sheet and putting under broiler for 15-30 seconds.