Thin Chips

Cut the potatoes into ½ inch/1 cm chips preferably using some sort of kitchen device. Soak in cold water for a bit to remove excess starch  Picture  .

Drain the chips and remove excess water with some kitchen paper. Heat fryer to 160°C and fry the chips for six or seven minutes. Take the basket out of the fat and allow to drain.

When ready, turn up the heat to 190°C and fry the chips for a further six or seven minutes until golden brown. Take chips out, use some kitchen paper to remove the excess fat. Toss with a little salt and serve  Zoom  .