Dehydrator potato chips
I'm not clear on what you are trying to achieve with the dehydrator.  I see three options for you.  Option 1: no dehydrator, just deep fry in oil.  This is probably the most traditional.  Option 2: use the dehydrator briefly (a matter of 10 - 30 minutes) to dry the potato slices. This would create less splattering when frying. Option 3: Cook the potato slices (this will gelatanize the starch), dehydrate until "plastic like", then fry.  This should allow the potatoes to puff when fried. In all scenarios, the potato must be cooked at some point to crisp them, which will not happen in the dehydrator.