What do you do when you have a lot of potatoes and you're craving for a light snack? Make homemade potato chips! It's just an experiment though, since I miss eating the potato chips sold at our school. I used to watch the lady slice up big potato pieces with her mandolin slicer on the spot, then dropping them all on the deep frier. After a few minutes, out come crisp potato slices with the skin on, sprinkled with salt and pepper just as I like them. Alex likes his chips smothered with mayo-ketchup mix, which I don't really like. :p
With a mandolin slicer you can get even slices quickly, as opposed to slicing them by hand. Be careful, though, the blade is real sharp! The secret to crisp chips that are not too oily, is that the slices have to be even, at a good 0.5 mm thick. The mandolin slicer I bought was already packed at that measured thickness, but I saw more expensive ones with adjustable thickness.
Oh, and don't forget the oil temperature, the potato slices have to be deep-fried, and the pan should be very hot when you put them in. Don't overcrowd the pan, since when the temperature drops, the oil seeps into the potatoes and you'd get soggy cor oily chips. When my brothers saw the batch of chips I fried up yesterday, they thought the chips were baked. :)