5 yellow potatoes
Peel and cut each potato into rectangles about 20cm thick. Place into cold salted water and bring up to the boil. Immediately remove the potatoes, place in a colander and shake to rough up the edges of the chips for a crunchier result. Place in a pre-heated fryer at 170C until golden brown, drain the chips on paper towel, allow to cool slightly then season with salt and serve.