1.Cut potatoes lengthways into 1cm-wide strips. Set aside in a bowl of iced water until ready to cook. Drain and dry thoroughly.
2.Heat oil in saucepan to 160°C, or test by dipping a chip into oil – if bubbles appear instantly, oil is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips in batches into oil and cook for 8 minutes, until tender but not brown. Remove from oil and drain on paper towel.
3.Reheat oil to 185°C . Gently lower chips into oil briefly, until crisp and brown. Drain on paper towel, sprinkle with salt and serve immediately with your choice of condiments.
A mandolin makes uniform slices that will cook evenly.Note