How would someone go about accomplishing this goal?
How do you fry the potato slices so they are crispy and kept separate?
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.