Potato Chips Recipe

5 large potatoes, peeled and cut into 1cm (1/2 inch) thick chips

salt

Soak potatoes in cold water for 30 minutes to remove excess starch. Preheat oil before frying, and drain and dry chips thoroughly. Do not overcrowd the basket when frying. Put chips into basket, lower into hot oil and fry until tender but not brown. Lift out and drain. Allow oil to regain temperature before cooking again. Repeat frying until chips are crisp and golden brown. Sprinkle with coarse salt and serve immediately.

Note: Potato Chips may be shallow fried in 1cm (1/2 inch) oil.

Serves 4

Cooking time: 4-5 minutes