When I make chips, I either "no salt" them or very lightly salt them.
Depending on how they look, I will buy white or red potatoes and cut them across the largest side. I don't cut chips but about 1/4 to 3/8" thick rounds and season them with Mrs. Dash Original and a pinch of salt substitute (potassium chloride) and bake them. I like them better then chips.
Too soon old . . . Too late smart.