Forget crisps(chips) or fries (wimpy chips)
These are proper chips. There are a couple of important steps to get "Proper" chips
I'm to lazy to completely peel the spuds. I clean them with a SS scrubby (ex pick up pipe filter) which takes most of the skin off. Then cut into 1cm square chips. An important step is to let the chips sit in cold water right until they are put in the fryer.
It's important to drain the potatoes well before putting in the fryer.
It's important to make sure the oil is only a 3rd way up in the pot/fryer. It will foam when the moist potatoes are put in.
Cook to the first stage in small batches because of the foaming.
Heat the oil to 160°C (320°F) batch fry the chips until they are not quite done and still firm to the pinch. You want as little colour as possible and for them to have a firmness left.
When you have the full lot to this stage then turn the oil up to 180°C (355°F) And cook the chips again until they are deep golden brown.
These chips a soft and fluffy inside and have a crisp out and crunch when you bite them.