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Peel the potatoes and trim them to an even size.
Cut into very thin slices only 2 mm thick or use a food processor with the fine slicing disc.
Wash for a long time under running cold water, then dry them thoroughly on a clean tea towel.
Cook in batches.
Place a layer of potato slices in the base of the basket and deep fry for about 4 minutes.
If you overload the basket they will stick together.
Drain and season with salt.