East-West Chips

The wok is perfect for making potato chips, or fries as they are known in other parts of the world. Its round, concave shape makes it ideal for deep-frying without wasting any oil. The secret to making good chips lies in the cooking technique. First, chill the cut potatoes for several hours. This allows the natural starch to set so that when the chips hit the hot oil, they do not act like sponges and become greasy. They must then be dried thoroughly so they are without a trace of moisture.