Servings:

As many as you want!

Level of difficulty:

Easy

Ingredients

Large Baking Potato's
Sea Salt
Rapeseed Oil to fry in
Warm Water

Method

1: Take a Wok or other large diameter pan and pour in approx. 1" (25mm) of the Rapeseed Oil. Grind some Sea Salt into the Oil.

2: Peel the Potato's and chip them as to your taste. I prefer the chips to be approximately 8-10mm thick.

3: Place the chipped potato's into a bowl and cover with warm water. Liberally grind some Sea Salt into the water and leave to stand for at least an hour (I find it is best to prepare in the morning or lunchtime for the evening meal if possible).

4: Heat the oil to a high temperature (please be careful of fire and keep a damp tea towel handy at all times as a precaution).

5: Drain the chipped potatos from the water and dry fully in a tea towel. Transfer onto kitchen paper to remove the remaining surface moisture.

6: Place the dried chipped potato into the hot oil and fry until starting to turn golden brown.

7: Remove the chips from the oil using a perforated large flat spoon and place onto kitchen towel for approximately a minute or so, then place back into the hot oil for a remaining 45-60 seconds. This gives the chips a nice crispy outside, but soft inside.
Remove & drain the finished chips onto kitchen towel to remove any surface oil remaining before serving.