homemad crisps?

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the reason for this post is that i bought a mandolin today and its great, perhaps the only gadget I've ever bought and been impressed by.

so, how do I go about cooking potato crisps at home? what oil temp, how to oven bake them, how to flavour without making them soggy etc. any tips & advice will be most welcome.

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I was thinking jannson's temptation looked great until I saw anchovies. ugh!

I am destined for 'this is why you're fat' as I had tartiflette again tonight!

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P924 said:

Instead of a Mandolin, why don't you try a potato peeler. Should give much thinner crisps.

not really, I can get perfectly sliced potato so thin its almost see through using the mandolin.

you couldn't make chips with it, max setting is 3mm