Eat It

Instructions

1

Peel and cut potatoes into 1/2 inch wide strips or wedges. Rinse the starch off the chopped chips by running them under cool water for 5 minutes.
2

Put potatoes into a large saucepan and add cold water til they're just covered. Turn the heat to medium and simmer for about 20-30 minutes or until the chips are starting to fall apart.
3

Remove the cooked chips and put them on a cooling rack to dry out. Then put the rack in the freezer for at least 1 hour to remove more moisture.
4

Heat a deep fryer or a deep pan no more than half filled with oil to 266ÂºF or 130ÂºC. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain.
5

Put the chips on a cooling rack and place in the freezer for another hour. At this stage, if you donâ€™t want to cook and serve immediately, the chips can be kept in the fridge for 3 days.
6

Heat the oil in the deep fryer or deep pan to 356ÂºF or 180ÂºC and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with salt. Serve with malt vinegar in a dipping bowl or spritz the chips with malt vinegar from a fine spray bottle.