Peel the potatoes, slice to your desired thickness. I like my fries quite thin and crunchy so I try to slice the fries as thinly as I can slice them. Doesn't have to be perfect.

Doing in advance: In a bowl add enough cold water to submerge all the potatoes. This prevents the potatoes from turning brown in colour.

Drain the potatoes well and dab with kitchen roll to take the excess water off.

Sprinkle the potatoes with the salt.

Add chips to the fryer in batches and fry for approximately 7-8 minutes each batch or until chips have turned golden brown.

Remove when done. Transfer on a tray lined with kitchen paper.