Potato Crisps

• 3 baby potatoes
• 12 g salt
• 250 ml water

Slice the baby potatoes as thinly as you can on a mandolin. In a pot or microwaveable bowl, combine the salt and water. Heat to dissolve the salt, then allow to cool. Refrigerate to chill.

Submerge the potato slices in the chilled liquid and leave for 25 minutes. Drain and pat dry with paper towels. Deep fry at 180° until crisp, without excess colour.