To make the Glass Potato Chips, pour vegetable oil into a wok or deep saute pan. I wouldn't recommend using a fryer unless it has a really low temperature setting because the chips will most likely burn. I did a couple of test runs and when the oil was to hot they lost their "glass" texture and they resembled a fried pork rind.
Make sure the heat is on low/medium low. I recommend starting with the heat on medium low and then lowering the heat to low. Use a pair of tongs and dip one or two chips at a time into the oil. The chips are really delicate, but will stand up to being handled with the tongs. Just be gentle. Turn them a couple of times. You will notice immediately the glass texture once they hit the oil. Be attentive and watch the chips. Once they turn a light golden amber they are ready.
Place them on a paper towel and sprinkle with salt.