Remove the chips and place them on paper towels to drain excess oil.
While still warm, sprinkle with salt and your preferred seasonings.
Allow the chips to cool completely before packaging.
Tips for Extra-Crispy Chips
• Slice the potatoes as thinly and evenly as possible.
• Dry the potatoes very well before frying.
• Don’t overcrowd the frying oil.
• Store completely cooled chips in an airtight container.
Yield: About 300–400g of finished chips, depending on the potatoes and frying loss.
While still warm, sprinkle with salt and your preferred seasonings.
Allow the chips to cool completely before packaging.
Tips for Extra-Crispy Chips
• Slice the potatoes as thinly and evenly as possible.
• Dry the potatoes very well before frying.
• Don’t overcrowd the frying oil.
• Store completely cooled chips in an airtight container.
Yield: About 300–400g of finished chips, depending on the potatoes and frying loss.
