Step 1

Peel potatoes. Cut into long chips about 1.5cm thick. Use a clean tea towel or large piece of paper towel to pat potatoes dry.

Step 2

Pour vegetable oil into a large saucepan, wok or deep-fryer until it is half-full. Heat over medium-high heat until a small piece of potato skin sizzles when dropped into oil.

Step 3

Place a wire rack over a large oven tray lined with paper towels. Divide chips into 3 batches. Cook chips, 1 batch at a time, for 5 minutes or until they just start to colour. Use a slotted spoon to remove to rack. Repeat with remaining 2 batches, allowing oil to reheat in between batches. Preheat oven to 180°C.

Step 4

When all chips have been cooked, allow them to cool for 10 minutes. Reheat oil. Cook chips in batches again, for 7 to 10 minutes each batch or until crisp and golden. Keep warm on rack in oven while cooking remaining chips. Season with salt. Serve immediately.