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Ingredients
- 2 Large king Edward, Maris piper or Russet potatoes peeled & washed
- Peanut or Sunflower oil for frying
Method
- Slice the potato as thinly as possible with a mandolin or sharp knife.
- Rinse the slices in cold water for a couple of times and pat dry with kitchen towel (this will help to remove the starch and make them crispier).
- Deep-fry the potato slices on 140°C for a few minutes until golden brown.
- Drain any excess oil on kitchen towel and season with salt.
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