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Take 3 cups water + 1 teaspoon salt in a bowl. Stir to dissolve the salt.
Now peel and chop the potatoes using a slicer in a bowl with water
Chop all the potatoes and immerse in water.
Then in a saucepan, add 6 to 7 cups water + 1 teaspoon salt and bring to a boil over high heat.
Fry the potatoes over full heat for 3 to 4 minutes.
Then turn off the heat, cover the pot and let the potatoes soak in the water for 3 to 4 minutes.
Strain the potatoes well.
Then add all the pieces to a bowl.
Add 1 teaspoon oil and 1/2 teaspoon salt or as needed. Gently mix the potato slices well until evenly greased with oil. You can also add 2 tbsp oil.
Then place them 1/2 cm apart in a lightly oiled baking tray.
Bake the potato chips for 10 to 15 minutes at a temperature of 250 degrees Celsius.
Check if the oven temperature varies.
When they have turned from pale to golden brown, remove them from the oven.
(Caraway can be added if required).
Once they have cooled, store the potato chips in an air-tie jar or box. They will cool in a minute.