- Peel potatoes, cut into 1cm slices and then into 1cm strips.
- Dry cut chips thoroughly with a towel before frying.
- Heat enough oil in a deep pot to fill halfway.
- Add chips gradually so oil won’t spatter.
- Fry for ± 15-20 minutes until golden brown.
- Remove chips with a slotted spoon and drain on brown paper or paper towel.
- Add salt and vinegar immediately.
- Serve immediately.
Keep your potatoes dry before frying – never fry wet potatoes!