1 pinch Salt
1 litre vegetable oil
Heat the oil in the deep fryer to 180°C. If you want buffalo chips, then keep the skins on the potatoes, but just scrub them very well. Otherwise peel the potatoes.
Cut the potatoes into your preferred width (i.e. skinny, fat etc) but just remember they should be consistent in size. Make sure the raw chips are completely dry before they go in the deep fryer, and don't cook too many at a time. Drop them into the fryer and cook until they are just soft. Remove from the fat at this stage and drain. When you are ready to eat the chips, increase the temperature of the fat to 190°C. Return the chips to the fryer and cook until golden and crisp. Sprinkle with salt and serve immediately.