Real Crispy Chips

• 875 g baking potatoes such as Russet
• 1 ActiFry spoon vegetable oil, such as rapeseed, corn or sunflower
• 1/2 tsp salt (approx.)

Peel the potatoes and cut into chips of equal thickness, no more than 2/3 inch (13 mm) in square thickness recommended. Rinse fries thoroughly in water; drain well. Use a clean tea towel to thoroughly dry the chips.

Place the chips in the ActiFry Pan. Drizzle evenly with the oil. Cook for 30 to 40 minutes or until the chips are crisp, golden and cooked through, (the cooking time will vary depending on the thickness of the chips and the variety of potato used).

Season with salt (adjust to taste). For the crispiest chips, it is essential to thoroughly dry the potatoes before cooking.