Just get it a good quarter-inch to half-inch deep in your pan. So the chips will float and you can push down on them and they can dunk in a little bit. Don't let them get too dark and don't bring them out before they get a little color on both sides. You may need kind of a perforated scoop and set of tongs for flipping them. You won't regret it trust me and you have to Salt them a little bit but again I like the kosher salt that's kind of big chunks.. I do this to make my tostada shells as well. Actually I do a batch of chips for my wife well I make the tostadas shells