Well this certainly isn't smoking. Here in England there is a trend of "hand made" "hand cut", "home made" chips ( crisps for my U.K. friends ). Maybe the same has happened back home in the States. I love a good smoked burger and or smoked meat sandwich. Just now and then it just hits the spot. I just know some of you have tried this. These chips are thicker than the well know brands so you get a REALLY crunchy chip and more of a potato flavour. I have /do serve the usual sides of beans, potato salad, coleslaw, fries etc. depending on my mode but thought some home made chips might be another string to the bow. The problem with these chips is that these "designer" chips are quite a bit more expensive in relation to the well known brands. So far what I have read is that the potato needs to be sliced to an equal thickness and that the "chips" need to be rinsed well to get rid of some of the starch. I have read of using ice water, salted water and or both to do this. I do have a mandolin and all my fingers so the slicing the same thickness should be ok. What I can't find is the process. What to soak the chips in? How long? The oil temp for frying? Any advice would be helpful. If no one has tried this I'll just have to give 'er a whirl and report back. Thanks. Keep Smokin!