Peel and slice potatoes. You can use a mandolin if you have one, or like I did, sliced by hand as thin as possible.

Rinse the starch off and dry pat them on a clean tea towel.

Heat the oil in the pan and when hot enough, add a few slices at a time so they do not stick together.

When the chips are brown or golden to your liking, remove them using a slotted spoon and transfer to kitchen paper then a metal bowl, or straight to the metal bowl. Whilst they are hot, sprinkle your favourite seasonings and toss them in the bowl until the chips are all coated. Keep tossing them until the chips are cooled to stop them from going soft.

Then eat them!