Homemade potato chips are a tricky thing to get right. If you cook them too long they get dark brown and have a burnt taste, but if you don't cook them enough they are flimsy. My trick is to bake them in the oven for a good 7 to 8 minutes before frying, just to get rid of some of the water.
4 Russet Potatoes
Oil for Frying
Heat oven and the frying oil to 350 degrees.
Set the mandolin to the thinnest setting and shave the potatoes. You wanted to be paper thin. You can also use a knife, but it's hard to get them consistent and thin enough.
Line the potato on a wire rack like shingles.
Bake at 350 degrees for 7 to 8 minutes.
Remove from the oven and put into the oil.
Stir with a wooden spoon to make sure that one side doesn't get darker than the other.
Fish them out of the oil and place onto a paper towel lined plate. Sprinkle with salt and enjoy.