Making your own chips (crisps) is extraordinarily simple. Here is the recipe for Vitelotte potato chips, as they look great too. But also try other types of waxy potatoes, or use beetroot, celeriac or parsnip.
Very thinly slice the potatoes on a mandolin or in the food processor. Pat dry using kitchen paper. This is very important, because if there is too much moisture in the chips there will be unbelievable spattering during frying. Heat the oil to 180°C (350°F). Always deep-fry a handful of potato slices at one time and leave to drain on kitchen paper. Sprinkle with sea salt before serving.
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