Chips

Peel the potatoes and cut in slices of 1.5-2 mm thick.

Keep till frying in water with little salt to prevent getting brown.

Heat the oil until a chip slice thrown in, immediately pops to the surface.

Dry the chips well with kitchen paper and throw rapidly (like counting money) one after one in the hot oil.

Stir fry till golden brown and crispy. Drain on kitchen paper.

Season immediately after frying with little salt.

Variation:

Sprinkle with paprika powder or shake the chips with for example cup-a-soup: Toscan tomato, onion soup or another tasty flavour.