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Chips

ingredients

serves 6
2 lb (900 g) potatoes, peeled
Oil or fat for deep frying
salt

method

1. Cut the potatoes into fingers about 1 cm (1/2 in) square by 5 cm (2 in) long.

2. Wash and dry off on a clean tea towel.

3. Place in a chip basket and cook in hot fat until tender, without colouring.

4. Remove from the fat and drain.

5. Plunge again into the hot fat and allow to colour to an even golden brown.

6. Sprinkle with salt and serve.

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