Homemade Potato Crisps

• 700g old potatoes
• Salt.

Peel the potatoes and trim them to an even size.

Cut into very thin slices only 2 mm thick or use a food processor with the fine slicing disc.

Wash for a long time under running cold water, then dry them thoroughly on a clean tea towel.

Cook in batches.

Place a layer of potato slices in the base of the basket and deep fry for about 4 minutes.

If you overload the basket they will stick together.

Drain and season with salt.

Serve.