Wash the potatoes and chop them

Slice the potatoes into chips and place them in a rack to drip.

In a pan, pour a generous amount of oil (enough to deep fry your chips).

Once the oil is hot enough (you can test by dropping a single chip of potato), drop your chips carefully, observing that you don't burn your hands.

As the chips are cooking, clean and chop the onions into small cubes. In a bowl, mix the onions and salt and let them sit.

You'll know the the chips are cooked when they start forming a tough outer skin and turning golden. Once the chips are cooked, remove them and place them in a bowl lined with a paper towel for about 5 minutes to absorb the oil.

Once the oil is drained, transfer the chips to the salt and onion mixture. Mix thoroughly and cover. Let the chips sit for another 5 minutes while covered so that the chips infuse with the salt and onion. Serve while hot.