Recipe Detail Page

1 Heat oil in a heavy pot or wok until it reaches 350°F (180°C) or a cube of bread turns brown in about 15 seconds.

2 Slice potato lengthwise on a mandolin fitted to the thinnest setting. Place in a bowl of cold water until needed. Pat dry before using.

3 Fry chips in heated oil for about 2 minutes a side, until golden brown.

4 Remove chips from oil with a slotted spoon to allow oil to drain off and place on paper towel. Season with salt.