- oil for deep frying
- Peel and wash potatoes.
- Cut into 1 cm slices and then into strips 1 cm wide.
- Dry chips thoroughly by rolling them in kitchen paper.
- Heat oil in a deep pan. Drop one chip into oil; when it rises to the surface and is surrounded by bubbles, oil is at correct temperature.
- Gently lower chips into hot oil. Cook until golden brown and crisp. Drain on absorbent paper and sprinkle with salt.