Black Pepper Potato Chips

Ingredients:

• Peanut oil for frying
• 2 large potatoes, thoroughly washed
• 1 teaspoon freshly ground black pepper

Preparation:

1. Heat peanut oil in a deep fryer to 150°C.
2. Slice the potatoes very thinly (0.3 cm) using a mandoline or V-shaped slicer. Soak the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and pat dry with paper towels (it's best not to try placing wet potatoes in hot oil).
3. Fry the potatoes in batches, a handful at a time, for about 3 to 4 minutes.
4. Once the chips are golden brown, remove them from the fryer and place them on a paper towel-lined baking sheet. Season generously with salt and pepper.
   
   Note
   
   The biggest secret to crispy chips is to soak the sliced ​​potatoes in cold water to remove excess starch. If you're in a hurry, place the sliced ​​potatoes in a large bowl of water and toss gently.