To keep homemade potato chips crispy, remove their excess oil by placing them on clean paper towels after they’re done frying. Then, store your chips in an air-tight container to prevent moisture exposure.

Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it’s worth letting the chips soak in a bowl of cold water for several hours, or overnight.)