Got any tips or tricks for making potato chips?

[Denninmi]

3. Not very hard.

Slice thin and uniform. By hand is difficult, a mandoline cutter would be best, or possibly a food processor with the right blade IF it has a big enough chute.

Fry in oil of your choice with a higher smoke point. Any oil probably would work. Sunflower, peanut are good choices. And olive oil would probably work, but would be pricey AND only if you like the flavor of olive oil on your chips. I think temp would be about 375, but not sure.

Also, some people let the slices soak in water a while, then rinse and drain. This gets rid of some of the surface starch. I don't know if this is necessary or what it does, but I know it's done some times.

Be sure to salt them, if you're going to, as soon as you get them out of the oil, because otherwise it won't stick.

Some potatoes work better than others. Red potatoes don't really work -- get crisp but really don't brown well. Not sure about Yukon Golds. Russets are about the best.