These chips work great. I would recommend boiling them in water and/or neutral spirits for a few minutes (each) to remove some of the tannins right off the bat.
Otherwise, if used 'fresh,' these quickly (within a 3-4 days of 'dry oaking') make the beer undrinkable for a few months until the oak flavor settles down (the wait will be worth it if you have fermenter space, but if not, just boil them once or twice!).
