> but then it has to be a really GOOD chip

The only way you'll get it is to cook them at home. Try the following recepie:

Use decent potatoes such as Maris Piper or King Edward.
Peel and cut to different sizes. Matching chips are boing and have no texture.
Put them in cold water as you cut them, then place the bowl under a running tap for five minutes to get the starch out.
Boil until soft, then take them out of the water, put on a tray and leave to cool. Then put in the fridge for half an hour.
Fry the cold chips at 130degC until just before they take on a colour. If possible, don't use new oil.
Take them out and do the fridge thing again for half an hour.
Fry at 190degC until golden brown. Serve. Lovely.

That's far too much hassle though. I usually don't bother peeling the potatoes and just put them under the tap, fry at 150degC, then again at 190degC.