The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. Peel the potatoes and cut lengthways into roughly 1cm ...

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Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so ...