Chips

Ingredients:

• Potatoes
• Vegetable Oil

Instructions:

• Firstly, peel and chop your potatoes. 
• Each one will yield roughly 20 chips, however, this heavily depends on the size of the potato and how you thin/thick you decide to cut it. In the photo, I cut my chips very thin, as that's how I prefer them.
• See below for further instructions. In both sets of instructions, you will need to repeat the process a few times.

With a deep fat fryer:

Note: There are many different brands and types of deep fat fryers, so have a look at the instructions of your own fryer before beginning.

1. Put enough oil into the fryer so that the chips will be fully submerged while frying.
2. Heat the oil in a deep fat fryer to 160°C
3. Half fill  the frying basket with chips, lower into the oil and cook for 6-7 minutes or to your own personal preference.
4. Raise basket to drain then set aside.
5. Repeat until all chips have been fried.

With a saucepan:

1. Fill a deep, heavy-based saucepan no more than half full with vegetable oil.
2.  Heat the oil until a bread cube dropped into it sizzles gently
3.  Too many chips added to the pan will reduce the oil temperature and stop them from crisping. Therefore, fry a manageable amount at a time, relative to the size of your saucepan. 
4. Fry them until they are crisp and golden-brown, or to your own personal preference.
5. Repeat until all chips have been fried.