- 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.
Method
