Ingredients
* Irish potatoes — 4 medium
* Vegetable oil — for deep-frying
* Salt — to taste
* Paprika — ½ teaspoon (optional)
* Garlic powder — ½ teaspoon (optional)
* Black pepper — ¼ teaspoon (optional)
Procedure
1. Prepare the potatoes
* Wash and peel the potatoes, or leave the skin on if preferred.
* Using a crinkle-cut knife or ridged mandoline slicer, cut the potatoes into thin, wavy slices, approximately 2–3 mm thick.
* Try to keep the slices uniform so they cook evenly.
2. Remove excess starch
* Place the sliced potatoes in a bowl of cold water.
* Rinse and soak for 20–30 minutes.
* Drain and rinse again until the water is relatively clear.
* Spread the slices on a clean kitchen towel and pat them completely dry.
3. First frying
* Heat vegetable oil in a deep frying pan to approximately 150°C.
* Add the potato slices in small batches. Avoid overcrowding the pan.
* Fry for 3–4 minutes, stirring gently to prevent sticking.
* Remove the slices when softened but not yet deeply golden.
* Place them on a wire rack or paper towels and allow them to cool.
4. Second frying for extra crispiness
* Increase the oil temperature to 175–180°C.
* Return the potato slices to the oil in small batches.
* Fry for 2–4 minutes, turning occasionally, until golden and crispy.
* Remove with a slotted spoon and drain on a wire rack.
5. Season and serve
* While the chips are still hot, sprinkle with salt.
* Add paprika, garlic powder, or black pepper if desired.
* Toss gently to distribute the seasoning.
* Allow them to cool for a few minutes before serving.