Making homemade potato chips

I use a mandolin on the thinnest setting. You have to watch them carefully in the deep fryer because they will go from almost done to burnt pretty quickly.

A mandolin should be fine. You want them thinner than 1/8th of an inch though. You don't need a fancy fryer. I use a 4 quart pot on my stove. I fill it half full of vegetable oil (you can use peanut if you prefer, but it's not necessary and will cost you more.) I have a candy/frying thermometer that I use sometimes, but that's not necessary either unless you are worried about getting the temp right. For me, I just drop a few drops of water into the oil before I begin heating it. When those few, very few, drops of water start spitting, I know my oil is hot. You don't want to overdo this because hot oil and water is a dangerous mix. When it's hot, I drop the potatoes in, cook them until they are golden brown and then pull them out with a skimmer or slotted spoon. Set them out on paper towels and salt immediately and then let them drip the oil off for a minute or two before you serve.

I use an apple peeler/corer machine that you hand crank, and peel potatoes. I then fry the peelings, they are thin and crisp and so crunchy! I make little "piles" of the peelings and fry them in hot oil. SO GOOD!