Skinny Chips

1. Peel the potatoes, then slice them into chips around ¼cm thick. Pop them in a bowl, cover with cold water and soak for 1 hr to overnight. When you're ready to cook them, drain them and rinse well under fresh cold water, then tip them out onto kitchen towel and pat dry.

2. Fill a deep frying pan with 1 ltr sunflower oil and set over a medium heat. Heat the oil to 130°C and use a heatproof thermometer to keep track of the temperature. When it hits 130°C, gently add half the chips and fry for 4-5 mins so they're cooked through but haven't browned. You can use a slotted spoon to lift the chips out of the pan and see if you can slice through a chip. If you can, lift the chips out of the pan with the slotted spoon and spreads them out on kitchen towels to drain. Repeat with the remaining chips. You can transfer the cooked chips to a kitchen towel-lined plate, bowl or tub and store them in the fridge for up to 24 hrs, till you're ready to finish cooking them.

3. When you're ready to finish cooking the chips, reheat the oil to 190°C. Gently lower half the chips into the oil and fry for 3 mins till golden brown and cooked all the way through. Lift out of the pan with a slotted spoon and drain on kitchen towel. Repeat with the remaining chips. Transfer to a serving bowl and season with flaky sea salt to serve.