Soak: Cut the potatoes into chips about 6mm thick. Soak them in cold water for about 10 minutes to remove the excess starch. Drain well and pat dry with paper towel.
Blanch: Half fill a deep fryer or large, deep saucepan with oil and heat to 195 degrees C. Blanch the chips in two batches in the hot oil for 5 minutes, or until very pale golden. Remove from the oil, drain well on paper towels and set aside until ready to serve.
Fry: Increase the oil temperature to 200 degrees C and fry the chips for 2–3 minutes more, or until crisp and golden. Drain well on paper towels and season with the chicken salt.