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Ingredients

5 medium sebago or red delight potatoes, peeled
Vegetable oil, for deep frying
Plain flour, for dusting
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper

Method

Step 1 Cut each potato into 5mm-thick slices. Cut each slice into 5mm-thick chips. Pat chips dry with paper towel to remove any excess moisture. Set aside on paper towel for 5 minutes.
Step 2 Heat oil in a wok or deep frying pan over medium-high heat. Dust chips lightly with flour. Deep-fry chips, in batches, until they rise to the surface and turn opaque. Using a slotted spoon, carefully transfer chips to a baking tray lined with paper towel. Set aside for 10 minutes.
Step 3 Reheat oil. Deep-fry chips, in batches, for a further 2 to 3 minutes or until golden. Drain on a plate lined with paper towel. Sprinkle with salt and pepper. Serve.

The best ever potato chips

How to make The best ever potato chips

Ingredients

Method