I’m getting the hang of making potato chips! I use a mandolin slicer set to just the right thickness (slightly thicker than you’d think, or at least than *I* thought) to slice the potato directly into the sizzling vegetable oil, and that’s about it! Oh, and lots of sea salt. None of the chips in this batch (Nov. 24, 2014) were too soft and none were too badly burned or browned either, though I’d still like to get better at avoiding that. Using more oil (so they can be fully submerged) and/or holding them under seems to help, but I don’t want to use so much oil every time. Anyone have advice?