I tend to use spirals, instead of chips, but here's what I do. Keep in mind, I tend to do this on bigger beers, so it may be a bit strong.
I soak anywhere from half a spiral to a whole spiral for 5 gallons... I use bourbon and soak for a week. I dump in the spiral and soaking spirits together into a secondary and leave it for 6-8 weeks.
This gives a lot of raw oak flavor... you could not include the soaking spirits to ease that oaky bite, and maybe choose a lighter oak. Maybe a French oak instead of American if you're going for subtle. You could also go for less time... I'm usually clobbering taste buds on a big Barleywine when I oak.