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1
Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.
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2
Drop the chips into salted boiling water and reduce the heat to simmer. Boil until cooked.
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3
The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.
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4
Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, this will help to absorb the moisture, and leave to cool down before playing the potato in the fridge to dry out - this is best done over night. You can speed up the process by placing them in the freezer for half an hour or so.
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5
Heat a fryer fillied with vegetable oil to 140u00b0C, drop in the chips and fry until they have a dry appearance - this will take about 8 - 10 minutes
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6
Drain the oil well and return to a tray, again lined with kitchen paper or a clean cloth. Leave to cool down and place back in the fridge for a couple of hours or cheat and use the freezer.
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7
When ready to serve, bring the fryer back to 180u00b0C, drop in the chips and cook until crisp - this will take about 7 - 8 minutes. Be careful not to overcook them as they will go very dark.
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8
Drain again and sprinkle with a little salt before serving.
