Directions

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  1. Slice the potatoes into long thick strips.
  2. In a pot of boiling water, boil the potatoes until they’re half done.
  3. Drain the potatoes and run through cold water under a tap.
  4. When the potatoes are dry, sprinkle the cornflour on it and toss till the chips are evenly covered.
  5. Freeze the potatoes for about 2 hours.
  6. In a wok of hot oil, deep fry the chips until done. Strain and place on a paper napkin so that it absorbs excess oil.
  7. Sprinkle salt on the chips and toss well.