Used Yukon Golds. Peeled, cut off the ends, then trimmed into cylinders. Sliced on mandoline very thin, pretty close to paper, at least thick paper. I have also tried it slicing them a bit thicker, but still thinner than (say) the 1/16th that a non-adjustable V-slicer will get you. I have a fully adjustable French mandoline (because I am a big timer).
I have soaked them in water, and not soaked them, dried them on paper towels and not dried them. Not sure exactly what effect (positive or negative) those steps have or if they cancel each other out.
Tossed them in clarified butter. Laid them out on a Silpat. I laid them out like a one layer Anna. Start with one in the center. (I think this was a mistake, though not the only one). Do second ring that covers center totally, overlapping slices in ring by half. Then do third ring, with the overlap in the opposite direction (I think this third ring was also a mistake).
First try was in the oven on bake at 300. Edges browned very fast, too fast (too dark) while centers were too soft. Perhaps because of the uneven thickness (much thicker in center than at edges).
Second try, I simply turned the oven down and turned on the convection, figuring it would dry them out. Well, they didn't get quite so brown at the edges, but neither did the center crisp. They stayed floppy.
Third try: rather than circles, I laid them out in a sheet. They shrank laterally, leaving a bunch of lines rather than a string. Not enough crosswise overlap.
I think also I have used too much butter.
So, remedies include:
1) Skip the center piece (which is required for Anna but maybe not for this).
2) Do only one ring.
3) Use less butter.
4) Don't toss in butter, lay them out and then brush the tops (and only the tops) in butter.
5) Don't soak.
6) Don't try.
7) Soak but don't dry (can't see how this would work).
8) Dry but don't soak (sort of partial to this idea).