My Best Homemade chips.

• 2 potatoes for each person
• 4 cup veg oil
• 1 A good size saucepan
• 1 A strainer

1. Peel and chip potatoes chunky.
2. Add chips to a chip pan strainer
3. Heat up the oil not too hot and add the chips in the straining basket
4. When they start to boil mad, turn the heat down to low for about 5 minutes they should start to boil slower.
5. Next, lift them out and when they look to be turning soft, drop them back in and put the heat up full they should start to turn a lovely golden brown colour.
6. Shuffle them about to avoid them sticking.
7. When they start to brown shuffle them around so they all get done equally.
8. When done takes about 15 mins drain on kitchen roll and serve hot .
9. With plenty of Salt and Vinegar or Tomatoe sauce dip .
10. You can also make chips ahead of time and then when your ready you can drop them back in very hot oil for a secound time , only need about 2 minutes and they are even crispier.

potatoes, veg oil, saucepan, a strainer

Taken from cookpad.com/us/recipes/362046-my-best-homemade-chips-%F0%9F%98%8A (may not work)