Recipe 67: Potato Crisps

When I looked at this recipe on Thursday night I thought " this is So So easy, yet, we still go down the supermarket aisle and pay $4.00 for a bag of crisps?! Why?".
My question was answered after trying this recipe last night. Even though the recipe is easy... the oil burns are also so SO easy to get! Today I am recovering from 4 of them, two on my hand, one on my neck and one on my forehead- all due to splash back when I put the potatoes in. 
Thus, I give this recipe out with a warning. For inexperienced people (like myself), PLEASE be careful!

Recipe 67: Potato Crisps

2 large potatoes
oil, for deep frying
seasalt (for flavour)

METHOD

1. Thinly slice potatoes using a mandolin (you want them paper thin- otherwise they just taste like potato chips you get from the takeaway store).
2. Heat the oil, test to check temperature by placing one little chip into the pan and if it sizzles and cooks then you are ready to go.
3. Deep fry the chips in batches to stop them from sticking to each other. They are done when golden and crisp.
4. Remove them from pan using a slotted spoon. Drain on absorbent paper and then season with salt.