Help removing excess starch from potato chips
According to Food Lab, the chemical that causes browning in homemade potato chips is tyrosinase. That article contains some really nice pictures to help demonstrate the value of soaking. Like this one:

 

Interestingly, after some experimentation, Kenji discovers a technique of first boiling the raw potato in a vinegar solution, drying, and then frying. According to him this gives the lightest coloration and cleanest taste.

I highly suggest checking out that article. In the meantime, I don't see why you couldn't simply re-soak your sliced potatoes now. You could even try out the par-boiling method indicated in the article if you are feeling adventurous. Unless your spuds have gone completely brown sitting on your cutting board you should be good to go.