Preparation and cooking time: less than 30 minutes

Use coarsely sea salt, slightly crushed, to add crunch.

If you prefer to cook the chips in the oven, use fresh herbs and sprinkle them over the potatoes before cooking.

1. Wash and clean the potatoes in cold running water.
2. Using a mandoline, or vegetable peeler, finely slice the potatoes into chips. Drop the chips into a bowl of ice water as you work to prevent them from going brown. This will also remove any excess starch.
3. Fry the potatoes in batches until golden and crispy.
4. Drain the chips, dry well on paper towels and season with salt, herbs, parmesan and freshly ground black pepper.