Question: How do you fry the potato slices so they are crispy and kept separate?
Options:
Grab a pot or saucepan and add oil to it, bringing it up to about high heat, just before the smoke point.  Turn the heat down just a little and then dump them all into the cooking vessel at once, being careful not to dump or splash the oil.  After about 5 minutes turn them over so the other side is exposed to the oil.  Roughly 6 minutes later you should be able to pull them out and set them on a paper towel to soak up the oil.
Grab a pot or saucepan and add oil to it, bringing it up to about high heat, just before the smoke point.  Turn the heat down just a little and then add a couple at a time to the cooking vessel, being careful not to dump or splash the oil.  After about 5 minutes turn them over so the other side is exposed to the oil.  Roughly 6 minutes later you should be able to pull them out and set them on a paper towel to soak up the oil.
Answer: Grab a pot or saucepan and add oil to it, bringing it up to about high heat, just before the smoke point.  Turn the heat down just a little and then add a couple at a time to the cooking vessel, being careful not to dump or splash the oil.  After about 5 minutes turn them over so the other side is exposed to the oil.  Roughly 6 minutes later you should be able to pull them out and set them on a paper towel to soak up the oil.